DeutscheBack Unveils Cost-Efficient Freshness Solution for Mixed Breads

Functional baking ingredients specialist DeutscheBack has introduced TopBake Mixed Bread Fresh, a new low-dosage freshness improver designed to extend softness and shelf life in mixed wheat and rye breads.

The solution offers an alternative to conventional enzyme-heavy freshness systems, achieving equal or superior results at just 0.1 kg per 100 kg of flour. According to the company, this represents a significant cost advantage, requiring far less product than traditional solutions — often by a factor of 2 to 10.

The formulation combines specific enzymes with ascorbic acid to improve dough handling and retain moisture in the crumb, resulting in bread that stays softer for longer. “With TopBake Mixed Bread Fresh, we offer a highly effective, low-dosage solution for bakeries seeking long-lasting freshness and softness,” said Roman Gradert, Head of R&D at DeutscheBack.

DeutscheBack estimates that bakeries processing 150 tonnes of flour can save five figures annually by switching to the product, due to the lower volume required.

Compatible with standard production processes and recipes, TopBake Mixed Bread Fresh is suitable for both artisan and industrial-scale bakeries. The company said the ingredient meets increasing consumer demand for softness, freshness, and consistent quality in baked goods.