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”