New Enzyme Gives Cakes Longer Shelf Life

DeutscheBack GmbH & Co. KG introduces a new enzyme system, named TopSweet Fresh Cake Plus V, for rich cake and short crust pastry batters. 

This system improves freshness preservation of the crumbs and keeps packaged cakes and baked goods soft and moist longer. The longer-lasting crumb softness boosts the profitability of baked goods. During the development, DeutscheBack benefited from the synergies and experience of the Stern-Wywiol Gruppe.

The system can be used for fine baked goods range like pound cake or muffins, whether packed or non-packed.

It was previously not possible to use enzymes to achieve this in fine baked goods because the high concentration of sugar and fat impair enzyme activity.

The effective ingredients in the new enzyme system extend the freshness of pound cake. In addition, TopSweet Fresh Cake Plus V has a stabilizing effect on baked goods’ volume. It does not change the properties of the batter.