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Keeping bread softness extend shelf-life and improves quality. Kinezyme FRESH is the newest enzyme with the most powerful anti-staling technology.
This enzyme is an anti-staling enzyme for bread, based on new generation technology. It retards the staling process in bread, giving extended shelf-life with up to 10 – 12 days over and above the normal shelf-life. Crumb softness is maintained giving a pleasant eating quality. It can be used in all types of bread and wheat based baked products. It is the only enzyme on the market which matches the performance of the market leader. It is available in several dilutions from very concentrated to ready-to-use bakery dilution, it is clean label and it is price competitive.
Extending the benefits of enzymes technology to cake baking. Kinezyme PHL is the innovative enzymes active in cakebatter systems.
This enzyme is active on egg phospholipids. It improves the softness of the cake crumb, increases the volume and gives excellent crumb structure. It can enhance the shelf-life of the cake. It is suitable for all types of cake from sponge cake, muffin and pound cake. It is available in different dilutions from very concentrated to ready-to-use bakery dilution, it is clean label and competitively priced.