When it comes to baked goods, consumers know what fresh looks, smells and tastes like. What they might not know is how it can be a challenge for manufacturers to deliver on all those sensory demands, while meeting shelf-life needs and other factors that are a priority in today’s marketplace. To help ensure freshness and resilience in baked goods, bakery manufacturers can take advantage of enzyme blends in a variety of applications. Get fresh ideas on delivering quality and consistency.
Bakers and grain-based snack food makers incorporate ingredients from Kemin in order to do their part in reducing food waste, a growing priority for today’s shoppers. These technologies extend product shelf life by slowing staling, delaying lipid oxidation, reducing microbial growth and more. Explore the options to assist with this industry-wide effort.
Bake in deliciousness without breaking the bank by using real dairy ingredients. Real dairy is part of the “back-to-basics” trend that appeal to consumers who seek out more naturally nutritious products. Butter Buds® Inc., produces flavor solutions made from real butter and cheese. Explore how these ingredients contribute color, flavor, richness and texture that typical flavors cannot provide to baked goods.
Bakeries are continually looking to upgrade to labor-saving, automated solutions but often don’t know where to begin. This was the case for Via Oliveto until they partnered with Reading Bakery Systems (RBS), a company perfectly suited to help them move from racks to tunnel ovens. From product trials to installation, RBS was there every step of the way. See how the RBS Multi-Crisp System quadrupled Via Oliveto’s flatbread production.