BAKERY

EXTENDING FRESHNESS SOLUTIONS

Consumers are increasingly demanding bakery products that have better fresh-like qualities. In addition, changes in retail and internationalization of markets have resulted in increased distribution distances, and longer storage times are required. Settinga new standard for sustained and enhanced freshness across the entire life cycle of bakery products.
 
The ingredients in bakery products such as flour, egg, sugar and salt are usually the sources of spoilage organisms. High water activity, neutral pH and warm or humid storage conditions predisposed these products to fat oxidation and mold spoilage. And staling and moisture loss may become bakery firmer and texture loss.
 
Our solutions include Natap®, Proteria®, Planteria™, Guardox™, Amylax™, and White Fiber™ have been developed to effectively delay mold growth, staling moisture retention, and oxidation throughout the entire supply chain.
 
   Download brochure   

 

YOUR CHALLENGES

Prevention against mold
Crumb softening
Retarded staling
Moisture retention
Delay of rancidity
Shelf life extension
 
CLEAN-LABEL ALTERNATIVES

Proteria® CP Cultured wheat

Planteria™ RJ Raisin juice concentrate

White Fiber™ Corn fiber

ANTIMICROBIAL SOLUTION FINDER
Select your bacteria from a list
Types
  • Breads and rolls
  • Cakes
  • Sweet dough products
  • Savory dough goods
  • Pasta and noodles
  • Steamed breads and buns
  • Bread-type products
  • Cookies
  • Pies
Applications
2
Issues
3
Solutions
4