The bakery industry faces a variety of challenges... The warm atmosphere and bright lights can cause hygroscopic ingredients such as sugar to turn into a sticky syrup on top of cakes, muffins, donuts and other finished products – making them unappetizing... Adding acid for flavor development in sourdough bread, and for conditioning in other dough products, can weaken gluten structure and compromise bread quality.
...through Maxx Microencapsulation.
Maxx Performance microencapsulation relies on targeted flavor release
to delight and surprise – delivering long-lasting taste and texture. Which
means now manufacturers can provide bakery end products with enhanced flavors,
texture and quality, by:
- Preventing moisture pick up and freezing point depression
- Preventing interaction with yeast
- Overcoming any negative impact of flavors (salt) on rheology
- Providing real cinnamon flavor without yeast inhibition
- Preventing flavor volatilization and delivering high flavor loads
- Delivering desired "oven spring" and consistent quality
- Allowing use in finished products such as frozen and fresh bagels, sweet rolls, danish, fresh bread, raisin bread, hot cereals, frozen dough, muffins, toppings, scoop and bake, flat breads, sour dough and more