date:Mar 05, 2013
h preservatives, but it is sometimes more challenging to keep bread soft and prevent the perception of staling over time.
Engrains cereZ ESL and cereZ SOFT lines of products are specialized blends of enzymes to reduce the staling effect in packaged breads. These blends transform how the bread ages, keeping it soft in the store and in the consumers home long after traditional products have begun to stale. Bakers are reporting that their packaged breads feel fresh for up to two weeks or more beca