Danisco's G+ enzyme technology combats staling
November 03, 2010
Baking & Snack staff
POWERFresh Bread and POWERFresh Special with G+ from Danisco are new bakery enzyme products that maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking. Longer freshness means more satisfied customers, less waste due to fewer returns, broader distribution opportunities and an enhanced brand image. The company’s patented G+ technology eliminates the need to compromise resilience when making bread as soft as possible. The new products already have been tested in wholesale baking operations and are being launched for full commercial use this month.
Phone (800) 255-6837; Web www.danisco.com