date:Jun 25, 2013
ant maltogenic amylase and a phospholipase, continues Nilsson. During a blind taste test of over 400 consumers based in France and the U.K., 70% reported that pound cakes made with OptiCake technology and stored for two weeks were both moister and softer than a reference without enzymes. And 73% of the consumers preferred the cake made with OptiCake, of this 85% due to its moistness.
OptiCake Lift is a phospholipase which acts on the lipids in flour and egg, generating emulsifying components. P