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FRESH+

supports water retention assuring fresh-& softness. Improves dough properties & baking performance, with lasting freshness, moistness & resilience. With our enzyme expertise we provide technical line support, to obtain cost effective shelf life extension.  By retarding starch re-crystallization (antistaling) our FRESHNESS ENHANCING emulsions provide a safe microbiology with soft texture throughout the storage time, with controlled PH & water activity 

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