As bakery products age certain changes take place which affect their organoleptic properties. 

These may include:

• Wheatstarch retrogradation (staling) causing a firming of the crumb and reduced softness;
• Moisture in the crumb and crust evaporates leading to a drier eat;
• Crumb loses resilience and flexibility causing crumbliness and breakage;
• The eating experience becomes less luxurious and pleasurable;
• Products are more likely to be considered ‘stale’ and subsequently discarded as waste.

Bakenology Blends growing range of durOsoft softness and freshness enhancers create a luxurious eating experience in bakery products by delaying the rate of crumb firming and increasing the perception of crumb softness, moistness and richness.