Bread improver for extended shelf life
BREAD IMPROVER FOR ALL KIND OF WHEAT BREAD, ROLLS, LOAF AND CROISSANTS.
Improved crumb softness and structure
Improving the overall production technology
MAX FRESH keep bread soft and fresh for a long time.
Maintaining the crumb freshness of baked goods is an important quality parameter. Loss of crumb freshness, that is staling, has a significant negative financial impact on bakers as stale returns may account for 10-15% of production output.
MAX FRESH has excellent fresh keeping properties,thereby prolonging crumb softness and elasticity during storage.
The key benefits of using MAX FRESH for fresh keeping are:
• Significant reduction of stale returns and associated costs.
• Maintained crumb softness: MAX FRESH maintains crumb softness
• Maintained crumb elasticity:MAX FRESH preserves crumb elasticity resulting in improved mouth feel in stored bread.
• Superior performance:MAX FRESH provide superior performance in extending shelf life
• MAX FRESH tool for quality differentiation and brand building for the bakery.
Reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.MAX FRESH can be used in yeast-raised baking formulations with different flour qualities where crumb freshness is required
For different dough processing methods and dough temperatures
For optimising the dough handling
-in mechanical dough processing
-in manual dough processing
-for different dough processing methods and dough temperatures
DOSAGE:1 % of flour weight, depending on flour quality. Put directly in the flour
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