KINEZYME ULTRA FRESH 6422
KINEZYME ULTRA FRESH 6422 is an advanced enzyme-based solution designed to improve freshness, softness, and overall quality in baked goods. It helps extend shelf life while maintaining a desirable texture and consistent crumb structure.
| Packaging |
|---|
| - |
Category
BakerySectors
Food
:quality(80)){kind=logo}
:quality(80)){kind=logo}
:quality(80)){kind=logo}
:quality(80))
What is KINEZYME ULTRA FRESH 6422
KINEZYME ULTRA FRESH 6422 is a specialised enzyme system developed to enhance the quality and longevity of bakery products. By modifying starch interactions during and after baking, it delivers improved softness and delayed staling in a wide range of applications. This clean label solution supports bakers in achieving consistent results without the need for additives traditionally used to maintain freshness.
The product is particularly valuable in extending shelf life while preserving the sensory attributes consumers expect, such as a soft crumb and fresh mouthfeel. It integrates easily into standard formulations and performs effectively across industrial and artisanal baking processes. KINEZYME ULTRA FRESH 6422 enables manufacturers to optimise production efficiency, reduce waste, and meet increasing demand for high-quality, longer-lasting baked goods.
- Clean Label
- Bakery
- Shelf Life Extension
- Texture Enhancement
- Enzymes
- Freshness Improvement
- Bread Improver
- Anti-Staling
Applications & Functionalities
KINEZYME ULTRA FRESH 6422 is designed for use in a variety of bakery applications where freshness and softness are critical. It works by slowing the retrogradation of starch, which is a key factor in staling, thereby maintaining product quality over time. This functionality helps bakers deliver products with improved shelf life and consistent texture from production to consumption. It is highly versatile and can be incorporated into bread, buns, rolls, and sweet baked goods. The enzyme system supports improved dough handling, enhanced crumb softness, and better moisture retention. Additionally, it contributes to reduced waste by keeping baked goods fresher for longer, making it an efficient solution for both large-scale manufacturers and craft bakers.
KINEZYME ULTRA FRESH 6422 is designed for use in a variety of bakery applications where freshness and softness are critical. It works by slowing the retrogradation of starch, which is a key factor in staling, thereby maintaining product quality over time. This functionality helps bakers deliver products with improved shelf life and consistent texture from production to consumption. It is highly versatile and can be incorporated into bread, buns, rolls, and sweet baked goods. The enzyme system supports improved dough handling, enhanced crumb softness, and better moisture retention. Additionally, it contributes to reduced waste by keeping baked goods fresher for longer, making it an efficient solution for both large-scale manufacturers and craft bakers.
Common applications include:
- Bread
- rolls
- buns
- enriched doughs
- sweet bakery products
- packaged baked goods.
Related Ingredients
Need specialist support? Let's talk
Speak to one of our specialist team and get the expert support you need.
Get in Touch:quality(80))