Our SolutionsUse CasesDry Bakery

A renowned Italian manufacturer of “crostini-like” bread wants to increase crispness and shelf life of its products.

The challenge is to reach less than 3% of humidity in the core of the crumb, in order to optimize crispness and extend shelf life.

Diamalteria’s Diacrispi or Diamaltone — thanks to the presence of hemicellulases that hydrolize PNS (Polysaccharides Not from Starch) — help freeing more water during oven baking, improving the final result in terms of friability and crispness.

This also allows to shorten baking time, hence optimizing the cost of the process.