CAKE+

enzyme solutions improving shelf life, eating quality/softness & cost effectiveness.  With our expertise we provide technical line support, for low cost cakes with extra shelf life.  By retarding starch re-crystallization our FRESHNESS ENHANCING emulsions provide a safe microbiology with soft texture throughout the storage time, with controlled PH & water activity. Maintains softness & freshness in cakes. Developed for baking powder-based products irrespective of fat content. Enables reduction of Fats, oils & egg content, still providing a softer cake smooth slice-ability.