Staling is a major challenge for cake manufacturers. To avoid the use of synthetic additives, we have developed a superior enzyme technology which raises the bar for packaged cakes, muffins and brioche. ShelfeX™ BK keeps bakery fresh, soft, moist, and maintains superior texture. ShelfeX™ BK is an enzymatic solution that prevents fungal growth as well as maintains high volume, better shape and better crump in bakery goods.
3 g/kg of ShelfeX™ BK can prevent the mold growth and maintain the softness and texture of gluten-free brioche for 25 days whereas control bread was already spoiled at day 18 when stored at room temperature.
3 g/kg of ShelfeX™ BK showed undectable growth of Yeasts & Molds as well as maintained the crumbness of packaged muffins for more than 30 days when stored at room temperature.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*