Stern-Enzym is presenting enzyme systems for the baked goods industry at iba. The solutions target sustainability, health, the economy and the latest consumer trends. With its latest developments, SternEnzym wants to meet current trends including sugar reduction and gluten-free products.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as…