18 Jun 2019
Yes, the hottest news in baking parbaked frozen bread has its origins in the Antarctic!
New Puratos Double Bake Colour is a frozen bread improver based on a specific enzyme discovered in a recent expedition of Puratos and Liege University scientists to the Antarctic. This unique type of family 8 xylanases has optimal activity at much lower dough temperatures, so that strength and tolerance properties come into play even in cold doughs. This makes it very interesting for frozen bread products.
Our Double Bake Colour parbaked frozen bread improver gives a significantly faster crust coloration that can save you up to 60% of time for bake-off. So, instead of a 10-minute bake-off, the bread is ready to serve with a delicious-looking golden crust after only 4 minutes! And that’s not all. This huge cut in bake-off time also reduces dryness, keeping bread fresher for longer, enabling bakers to offer fresh, crusty, golden bread to their consumers all day long.
We know from our Taste Tomorrow consumer research that freshness defines consumer perceptions of quality, together with smell, look, crunchiness and short shelf life.
However, we also know that points of sale face considerable challenges in offering fresh bread all day long:
This all sounds like a big ask for bakers using parbaked frozen bread. What’s more, it sounds like big changes to baking being involved!
The great news is that Puratos Double Bake Colour can be used without any change in manufacturing conditions. What’s more, thanks to Double Bake Colour, bakers (and of course their consumers!) benefit from:
Find out more about how our really cool Double Bake Colour works in the video!