Bakers Journal

Products
Enzyme blends designed to help extend shelf life


March 26, 2013
By Bakers Journal

March 26, 2013 – Engrain’s cereZ ESL and cereZ SOFT lines of products
are specialized blends of enzymes designed to reduce the staling effect
in packaged breads.

March 26, 2013 – Engrain’s cereZ ESL and cereZ SOFT lines of products are specialized blends of enzymes designed to reduce the staling effect in packaged breads. The company says these blends transform how the bread ages, keeping it soft in the store and in the consumer’s home long after traditional products have begun to stale. The ESL products are strictly for reducing crumb staling and make the bread softer over the shelf life. The SOFT line combines the reduced crumb staling with other enzymes to improve volume, strength, extensibility, stability, and absorption. The SOFT is the complete enzyme package and is used at one per cent of flour. www.engrain.us