Keep that Flavour of Freshness longer
Cereform’s Novel “Cerelife Cake Enhancer” Delays the Staling Process in Baked Products
Good cakes always must have a fresh taste, no matter whose oven they come from. Freshness in bakery products is a guarantee for high quality and customer satisfaction. In industrially made cakes, cake donuts and other baked goods, this fresh mouth feel can now be easily improved by simply adding Cereform’s Cerelife Cake Enhancer, a powdered enzyme mix, to the dough.
Achieving baked goods of high quality and combining innovative bakery products with a simple and efficient industrial production process – this is the goal which Cereform, a leading manufacturer of liquid conditioners, has been pursuing. What’s new in the Cereform portfolio is the Cerelife Cake Enhancer, which delays the staling process in baked goods.
Its product development was preceded by Cereform’s food technologists’ thoroughly investigating the fresh-keeping qualities of cakes, cake donuts and pastries as well as the addition of the Cerelife Cake Enhancer. Laboratory results have confirmed the expectations: Those cakes which had a powdered enzyme mix added have on average had longer-lasting fresh-keeping qualities than conventional products. Thanks to Cerelife Cake Enhancer their storage stability had been significantly improved. The baked products keep their soft texture over many weeks, and even after four weeks they usually still have a softer crumb than other products of a comparable range.
Easy Processing
The activity of the enzymes has the additional effect of improving the quality: There is actually a mouth feel of freshness and quality, and this superior eating quality is maintained throughout the entire shelf life. Looking at the way the Enhancer works, it shows that it has an effect on fats and starch contained in the dough. As a result, there is a finer distribution of fats in the dough, a finer pore structure in the final product, and the starch is stabilised in such a way that the eating qualities of the freshly baked product are maintained throughout its shelf life. Handling is as easy as could be: The powdered enzyme mix is simple added at 1% on flour weight. Cereform are selling the Cake Enhancer at a net weight of 12.5 kg in a polythene bag. The small amount of packaging waste that needs disposing of, the clean labelling of bakery products and the shelf life of up to six months at temperatures of 10 to 20°C are offering plant bakeries significant advantages.