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dura-jeltm starch the dura-jeltm starch line is used in bakery mixes to provide rapid hydration and viscosity development of batters, develop fine crumb structure and extend shelf-life. lo-temp® starch the lo-temp® starch line is used in cakes, muffins and other bakery batters to provide development...
is the first step towards a -day ambient shelf life. extending shelf life after the first baking is a primary hurdle in the lifecycle of par-baked bread stored at ambient temperature. with current market standards ranging from to days, new ways to keep the crumb feeling soft and fresh for longer are...
limits. whether they have just left the production line or reached their last sell-by date, cakes have to deliver maximum indulgent quality. anything less, and they are destined to disappoint. one means of maintaining freshness over an extended shelf life is through the use of enzymes. acting on flour starch...
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