Freshness - The cake industry’s biggest challenge. Our surveys have established that freshness is the number one criterion in consumer(s) satisfaction when evaluating a cake. And when consumers are satisfied, they buy your products again and again. But important challenges need to be overcome. Because the moment of consumption of a packed cake can be days, weeks and even months after production, the level of your cake’s freshness will determine whether your consumer(s) are disappointed or delighted.
Wheat flour, enzymes
Acti-Fresh is an innovative solution based on enzyme and emulsifier technology. It improves the freshness of loaf cakes, muffins, chocolate cakes and cake donuts and has a proven positive effect on the different freshness parameters including softness, moistness, cohesiveness and resiliency.
The result: enhanced softness meaning extended shelf life possibilities and more satisfaction for your consumers.
Chipvital is a 50% Mix and is available in a 25kg bag. This mix produces a healthy light Rye Bread with a wonderful taste and roasted seed aroma.
Complete Ciabatta is available in a 10kg bag. This product produces Italian rolls with a sour note and the desired open texture required.
Chakalaka Bread Mix is available in a 12.5kg bag. The flavour and aroma of this freshly baked product will attract any consumer. The bread is normally in the shape of a short French Loaf.
P/Mix Industrial 5% is available in a 25kg bag. The product will give you a bread that can last 6 - 7 days in the right conditions, in a bread bag at room temperature.