Our SolutionsUse CasesSoft Bakery

Baking industries supplying the market with all kinds of soft breads — either traditional loaf bread or sliced white bread — aim at decreasing the speed of retrogradation of starch in order to lengthen the shelf life of their products.

Diamalteria’s Panisoft family of enzymatic bread improvers hydrolize amylopectin, which slows down the biochemical phenomenon of staling of the starch.

Diamalteria’s profound knowledge of enzymatic activity allows it find solutions without any additive or emulsifiers in order to obtain two specific kinds of softness:

  • a resilient softness that means an elastic, tender crumb;
  • a chewy softness that means a “short bite” crumb.