Enzyme blend sweetens up shelf-life: Caravan Ingredients

- Last updated on GMT

Enzyme blend can improve shelf-life in sweet baked goods by 45 days or more, claims Caravan Ingredients
Enzyme blend can improve shelf-life in sweet baked goods by 45 days or more, claims Caravan Ingredients

Related tags: Sweet baked goods, Baking

Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.

The ingredients firm has developed the enzyme blend - Ultra Fresh Sweet – to work specifically in sweet baked goods. The firm’s Ultra Fresh regular brand improves shelf-life in breads.

Caravan Ingredients said that for sweet baked goods in particular, freshness was of particular importance among consumers.

“For commercial manufacturers, the longer freshness cycle offers more dwell time in the warehouse as well as in transit. It also provides higher quality through freeze-and-thaw cycles,”​ it said.

The blend is available in classic, premium and supreme lines.

Related topics: Suppliers, Bakery

Follow us

Products

View more

Webinars