Freshness
Modular improver that optimizes freshness by increasing the softness, crumb moistness and shelf life of soft breads and rolls.
In the consumers’ mind, freshness is one of the key factors of bread quality. Consumers evaluate the freshness of breads in different ways. They judge the softness by squeezing the bread before purchase. Consumers appreciate the moistness of the crumb at the moment of consumption and they evaluate the conservation of this softness and moistness over time (shelf life).
Typical application
Packaging: 25 kg bag - Shelf life: 9 months
Freshness
After baking, breads loose freshness because of crumb staling, the process in which starch molecules crystalise. The crystals trap moisture, making the crumb feel dry. The bonding of gluten and starch is another effect of staling. More bonds make the crumb even more firm. The enzymes used in Soft’r Intens Freshness control these phenomena. At Puratos, their efficiency is measured both mechanically and through sensorial analysis.
Benefits
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For the consumer
- Soft breads and rolls are softer when squeezed.
- Excellent crumb moistness provides more eating pleasure.
- Longer shelf life for more convenience and less waste.
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For the industrial baker
- Extended shelf life optimizes logistics for baker and retailer.
- No additional labeling on the packaging required.
- Easy to use: improved freshness without reformulating improver and recipe.
Tested and approved
Sweet bakery products, especially with fillings and inclusions, tend to stale quickly. Two soft croissants are compared for freshness. The croissant with Soft’r Intens Freshness shows overall superior freshness. After 4 weeks, its freshness is at the level of a 1 week-old reference croissant without Soft’r Intens Freshness.
The Puratos Group provides innovative ingredients and tailor made solutions to the bakery, patisserie & chocolate sectors.
The expertise we have in these three businesses guaranteesyou truly integrated solutions, covering all quality aspects you are looking for.