Extending Shelf Life of Bakery Snacks with Advanced Enzymes

Traditional amylase-based enzymes have long aided in extending the shelf life and freshness of bakery snacks. However, their effectiveness diminishes in doughs with high sugar content. Kerry’s anti-staling enzyme, Biobake Fresh Rich, addresses this issue by maintaining freshness and moisture in doughs with more than 20% sugar, thereby reducing food waste and extending the shelf life of bakery products. Read more “Extending Shelf Life of Bakery Snacks with Advanced Enzymes”

CBE and Specialty Oils: The Sustainable Choice for Confectionery

Fats and oils are essential components in the confectionery industry, significantly influencing the texture, flavor, shelf life, and overall quality of various products. These ingredients contribute to the creamy and smooth texture that consumers expect in chocolates and other confections, while also ensuring even distribution of flavor, enhancing taste and enjoyment. Read more “CBE and Specialty Oils: The Sustainable Choice for Confectionery”

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