date:Oct 31, 2012
he POWERSoft Cake range slow the development of a dry, crumbly texture, responsible for compromising the indulgent cake experience over time.
For manufacturers, the new enzyme range brings opportunities to extend their market reach and make an earlier start to seasonal cake production, when short, sharp peaks in market demand put production capacity under pressure.
High sugar content inhibits the activity of some of the traditional anti-staling enzymes when used in cake recipes. In trials, t