In the past, sweet food manufacturers were limited to using enzymes that were originally designed to be used in all types of baking applications. While this added some crumb softness; in general, the cake baker had to use more product while getting less softness over time because baking applications often differ from product to product. Much like in bread, bakers with a high pH level have to add more yeast or give the product more time in the proof box just to receive the same effect. In situations like this, the historical enzymes didn’t work too well in a high sugar dough.
With this need in mind, Thymly Products recently announced their newest product offering in fresh keeping. Thymly Fresh Cake is the result of developing a special new enzyme strain that is designed to work in sweet goods. This new shelf life system features a new strain of enzyme that is more tolerant in sweet goods to allow sweet food manufacturers to push the limits in crumb softness.
Please contact your Skidmore representative for additional information or samples of Thymly products.
