Crumb Softeners
Our
Stay Soft™ line of softeners is designed for use in breads, rolls,
bagels, muffins and sweet goods. Stay Soft keeps baked goods softer longer,
resulting in improved consumer appeal, reduced stale returns and extended
shelf life. In addition, the use of Stay Soft™ allows the
baker to reduce the frequency of store deliveries, and the number of short
production runs. Stay Soft™ can also reduce requirements for mono- & diglycerides
for low fat products and cost savings.
- Stay Soft™ 275: is a blend of enzymes which improves crumb grain and texture while extending shelf life. Stay Soft™ 275 is supplied in 10 gram, dough soluble film packets, which eliminates the need to scale or handle enzyme blends. Correct dosage is assured every time.
- Stay Soft™ 301: designed for promoting a soft, chewy texture in bagels.
- Stay Soft™ 450: is a crumb softener system which combines the grain and textural improvement properties of mono- & diglycerides with the shelf life extension properties of enzymes.
- Stay Soft™ 550: is a fully functional, hydrated form of wheat fiber and mono & diglycerides which exhibits unique textural and water binding properties. It is these properties which allow Stay Soft 550 to give a moister crumb and a more appealing product.
- Extended Shelf Life: Stay Soft™ 700 or Stay Soft™ 720: for beyond 12 days after baking.
- Stay Soft 600™ Series: designed for snack cakes, muffins and cupcakes.
- NEW!! From Watson: Soft n' Mighty combination all natural dough conditioner and crumb softener. Click here for more information on Soft n' Mighty.