AHRENSBURG, GERMANY – DeutscheBack has introduced TopBake mixed bread fresh, an enzymatic baking agent to extend freshness in mixed wheat and rye bread while delivering a soft, elastic crumb structure. The formulation combines enzymes with ascorbic acid to act on the starch and protein matrix in the dough. The ingredient saves on costs as 0.1 kilogram of it needs to be used per 100 kilograms (220 lbs) of flour.

“With TopBake Mixed Bread Fresh, we offer a highly effective, low-dosage solution for bakeries that want to deliver long-lasting freshness and softness in mixed bread,” said Roman Gradert, head of research and development at Ahrensburg-based DeutscheBack. “Our improved formulation ensures a moist crumb with minimal ingredient usage.”