Ingredient choices from DuPont Nutrition & Health give par-baked breads better shelf life and crust quality. The company’s enzymes, supported where necessary by lecithin, yield breads having the desirable thin, tender crusts with long-lasting crispness after final bake-off, a big improvement over the hard brittleness of white bread and leathery toughness of high-fiber styles. Another approach to extend shelf life of bread stored at ambient temperatures uses POWERFresh Bread 9740 along with Dimodan HP 45. The combination helps bread maintain soft, moist crumb with peak resilience for up to 20 days.
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