How the cookie doesn't crumble: Biobake promises to improve shelf-life and reduce food waste in bakery snacks
While traditional amylase-based enzymes have helped bakery snacks improve shelf-life and freshness, its efficacy is limited if the dough contains high amounts of sugar. Kerry’s anti-staling enzyme, Biobake Fresh Rich addresses freshness and moisture for doughs containing more than 20% sugar, while reducing food waste by improving shelf life for bakery snacks.
Source: confectionerynews.com
