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Bread enzyme reported to improve shelf life
December 8, 2010
By Jane Byrne/www.bakeryandsnacks.com
By Jane Byrne/www.bakeryandsnacks.com
December 8, 2010
By Jane Byrne/www.bakeryandsnacks.com
By Jane Byrne/www.bakeryandsnacks.com
December 8 – An extension of the Panamore enzyme blend product range improves the freshness and sliceability of breads, and is particularly suited to low sugar and low fat recipes, according to developer DSM Food Specialties. |READ MORE
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