Freshness Matters
SEBake fresh 10P Ultra, an ultra enzyme for your ultra-modern baking needs. Consumers are expecting more when it comes to their daily food, bread. Bread is consumed across the globe- from the far east to the west. The biggest challenge with bread to maintain the softness, the mouthfeel for longer duration. Advanced Enzymes SEBake Fresh 10P Ultra adds an ultra-dimension to the softness and mouthfeel. SEBake Fresh 10P Ultra give consumer an experience a superior quality bread and for manufacturers less wastage. Because Freshnessmatters.
Softness
Softness is the first thing customer experience / evaluate while purchasing a bread. Customer perception of the fresh bread is softness which can be effectively achieved by SEBake Fresh 10P Ultra.
Breads baked with our SEBake Fresh 10P Ultra experience the same softness over the storage as the 1st day of baking.
Moisture
Freshly baked products have moisture that helps in retaining aroma, texture and mouthfeel of the baked product. Loss of moisture causes the bread to lose its vital attributes and eventually becomes hard and crumbly. SEBake fresh 10P Ultra helps retaining the moisture for longer duration, significantly improving the shelf life of the product.
Corresponding image shows moisture content of the product by “rolling ball method”. Where a spherical ball shows retention of moisture and crumbly ball shows loss of moisture.
Resilience
A crack while folding bread is a common sign we observe in the stale bread. SEBake Fresh 10P Ultra helps avoid break in the bread by making it more elastic and user friendly.
Corresponding image shows resilience of the baked product by folding technique. Where completely intact slice shows resilience.
