Extended bakery shelf life
![[TBC]](/Images/CORP_consumer_jpg_tcm106-22889.jpg)
The supply chain becomes more and more complex and requires more time. Extended shelf-life therefore becomes an important issue, also driven by sales channels as retailers and convenience stores.
One universal and obvious trend is the demand for longer freshness and increased shelf life. A silky, moist crumb with a soft, pliable crust that lasts as long as possible is a daily request.
Puratos' extensive range of mixes and improvers is perfectly suited to help our customers respond to such demands. Not least because of our emulsifiers and enzymes, years of formulation expertise and the exchange of know how within our international research team.
A good example of Puratos' skill in increasing shelf life is the enzyme-based ESL technology. This guarantees up to 6 weeks of shelf life for North American toast bread - making the technology a door opener for many industrial bakers.