Product Enhancement – Bakenology

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Perfect Project Planning

A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart. Far far away, behind the word mountains.

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarks grove right at the coast of the Semantics, a large language ocean. A small river named Duden flows by their place and supplies it with the necessary regelialia. It is a paradisematic country, in which roasted parts of sentences.

Design & Office Furniture

A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart. I am alone, and feel the charm of existence in this spot, which was created for the bliss of souls like mine. I am so happy, my dear friend, so absorbed in the exquisite sense of mere.

Original Plans & Rendering

Restoration Center

Reimagine & Refresh

Softness

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Moistness

Nobody likes a dry crumb, but the moisture content within baked products will usually decrease as the baked product ages. If more water is incorporated into the recipe or the baking time reduced to increase moisture content, then mould free shelf life is likely to be reduced unless other recipe modifications are made.

The inclusion of a crumb moistness enhancer containing selected non declarable enzymes will help enhance the perception of crumb moistness over shelf life resulting in a more moist crumb. The perception of moistness can be further enhanced if certain hydrocolloids or emulsifiers are also formulated into the enhancer.

The choice of enhancer components and dosage rate depends on both the baked product and labelling requirements, however, we’ve found (from organoleptic taste tests) that clean label (enzyme only) moistness enhancers can typically enhance the perception of moistness by 7 – 14 days.

Freshness

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Perfect Design

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Carefully Planned

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Smartly Execute

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