Bake-Soft

The Bake-Soft® line of products uses the latest in enzyme technology to optimize product quality.  Consumers have come to expect that bread and bread products will retain fresh eating characteristics throughout the period from purchase until fully consumed.  Modern supply chain footprints lead to extended times from the manufacturing line to the retail shelf.  Current enzyme technology, as employed in Bake-Soft® products, provides the means to keep the products fresh during distribution, on the retail shelf and in the pantry. 

Consumers' tastes for bread and bread products vary regionally as well as locally.  Some consumers prefer products that are soft and moist, while others prefer those that are soft but remain resilient to chewing.  The Bake-Soft® line enables the baker to produce products that range from soft and moist to those that are soft and resilient.  These attributes can be maintained for periods from a few days to several weeks, depending on the distribution requirements of the baker.

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