CakeZyme® Smart: For clever cost optimization
Every baker is looking to boost quality and efficiency while optimizing costs. Cake manufacturers are no exception.
Continuing economic difficulties and stressful lifestyles mean consumers crave that moment of indulgence more than ever before. What’s more, the highest level of enjoyment needs to be delivered at a competitive price.
Achieving consistent quality with every cake batch at minimum cost, is not easy. Bakers face an ongoing quest to produce a softer crumb, better mouthfeel and consistency; and extend shelf life.
At DSM, we understand the challenges you face every day – and have used our extensive industry knowledge to create CakeZyme® Smart – a reliable, cost-effective solution for enhancing cakes’ quality. CakeZyme® Smart uses advanced lipase technology to offer the following benefits:
Improved batter viscosity
With CakeZyme® Smart, you can achieve higher levels of aeration during mixing, which in turn increases batter viscosity and cake volume.
Finer crumb structure
By enabling better aeration during mixing, Cakezyme® Smart also has a positive impact on crumb structure.
Enhanced volume
CakeZyme® Smart helps maintain emulsion stability and batter viscosity during baking. The heat stability of emulsions made with CakeZyme® Smart is 10-20ºC higher than in standard cake recipes. This results in higher oven spring and enhanced cake volume.
Better initial softness
CakeZyme® Smart improves crumb softness when added to batter. Its unique action delays starch retrogradation, resulting in a softer crumb.
CakeZyme® Smart is suitable for a wide range of cakes, particularly pound cake and muffin formulations.
