Mixing, proofing and baking can subject ingredients, such as leavening agents, to a variety of temperatures and reactive chemistries – resulting in compromised shelf life and quality.
...through Maxx Microencapsulation.
Maxx Performance microencapsulation delivers slow release leavening and
triggers reactions in dough at the most effective times, as well as:
- Prevents interactions with fruit acids that cause premature leavening and color bleeding during thawing
- Prevents the reaction between acids and bases
- Prevents negative interactions while maximizing flavor
- Increases shelf life
- Provides consistent leavening following subsequent freeze thaw abuse
- Allows for more sustained leavening action
- Prevents dough discoloration during storage
- Provides better texture and quality of finished bakery products