Synergies create outstanding freshness
1. Improves structure and texture, and prevents staling
2. Prolongs freshness and softness
3. Increases volume by around 10%
What are enzymes?
Enzymes are natural proteins used in baking to improve quality and freshness. They help bring out the best from raw materials and enable the baker to produce a better product, more efficiently and with a consistent result.
How to use
Can be applied as a supplement or replacement. Dosage from 5g/kg of total batter weight. Mix with dry ingredients. For artisan use, an extended Arozyme Cake mix with an emulsifier and baking powder is recommended.
Invest in quality ingredients for top-class baking. Beat the competition with fine baking results and let the freshness characteristics in Arozyme Cake impress. Gain the softness and chewiness expected by the consumer market.
Ensures the cake crumb remains flexible and has good resistance. This gives a softer crumb and prolonged freshness. Improvement is also apparent in staling, and the cake remains in a nice condition for a longer time.
Arozyme Cake by application
Can easily be combined with other ingredients for endless baking possibilities. Here are some examples.
Put to the test
After a month of storage, texture profile analysis shows how the hardness of muffins and pound cakes baked with Arozyme Cake is reduced by 40-45%, compared to the hardness in cakes baked with conventional cake mixes. This is illustrated in the graph.