date:Aug 30, 2012
The bakery ingredients are being offered by sister company Muhlenchemie. The combinations of enzymes and other active ingredients are designed to improve the water absorption and stability of doughs and increase the yield of baked bread and rolls and crumb succulence.
Other developments in related areas of enzymes are aimed at prolonging the shelf life of industrially produced packaged bread and optimising costs and quality in pasta production, said Stern-Wywiol Gruppe.
The innovations will be