OPTICAKE EXCEL BG 20KG CARDBOARD BOX
OptiCake Excel increases crumb softness and elasticity. It's suitable for industrial muffins, pound and sponge cakes. It helps them keep their freshly-baked qualities throughout storage. OptiCake Excel improves softness, moistness and delivers superior texture. OptiCake Excel is a synergistic blend of enzymes. It excels at slowing down the staling process in cakes and muffins. It also has an instant impact, as it improves moistness sensory score from day one. OptiCake Excel keeps packaged sweet goods soft and elastic through storage. At any time it considerably improves moistness perception.
Sustainability Information
OPTICAKE EXCEL BG meets the "bio-based and/or natural products" sustainability characteristic since it is 86% bio-based.
Sustainable product
| N° de produit | 2008511 |
| Supplier | NOVOZYMES |
| Synonyms | lipase, amylase |
| Applications | Boulangerie, Gâteaux |
| Caractéristiques de durabilité | Natural or bio-based |
| Benefits |
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Documents
Détails du produit
Nom du groupe
Enzymes
Sub Group Name
Enzyme Blend
Features and Benefits
Keeps shape through storage: The phospholipase in OptiCake
Mode d’emploi
Packaged cakes and muffins start to lose their fresh eating quality immediately after baking. OptiCake® Excel is a synergistic enzyme blend that helps to delay these changes and maintain freshness during shelf life. It also ensures good cake volume, shape and crumb structure.With OptiCake® Excel, your cakes will have up to 10% more volume and a better shape and top. OptiCake® Excel also delivers a more uniform crumb structure, so your cakes will be less crumbly when sliced.The freshness perception in packaged cakes and muffins is key to consumer preference. In a survey of more than 400 European consumers, three-quarters preferred products baked with OptiCake® Excel*.* N=416 consumers in France and U.K. Evaluation after two weeks of storage.
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