date:Jul 06, 2012
d reduce waste,said Frank Schuhmann, bakery application specialist.
Successful trials had also been achieved with a solution aimed at extending the shelf life of bread stored at ambient temperature after initial parbaking, said DuPont. Its POWERFresh Bread 9740 and DIMODAN HP 45 were able to maintain a soft, moist crumb with optimum resilience for up to 20 days.
Complex processing challenges
Parbaked bread involves quite different and complex processing challenges compared to conventional bre