Too many commercial bakeries experience the same problem: they conquer the shelf life issue but at a cost to product texture and quality. Such was the issue for a Corbion customer supplying bread to a deli chain in the Southwest US.
The freeze-thaw product met the shelf life requirements, but the process created a dry, crumbly bread. And their shelf life formula, as they soon discovered, was making the problem worse.
In search of a freshness solution, the customer turned to their Corbion team, who helped them reformulate based on Ultra Fresh® Premium 330i.
