OptiCake® Excel
OptiCake Excel increases crumb softness and elasticity. It's suitable for industrial muffins, pound and sponge cakes. It helps them keep their freshly-baked qualities throughout storage. OptiCake® Excel improves softness, moistness and delivers superior texture.
OptiCake® Excel is a synergistic blend of enzymes. It excels at slowing down the staling process in cakes and muffins. It also has an instant impact, as it improves moistness sensory score from day one. OptiCake® Excel keeps packaged sweet goods soft and elastic through storage. At any time it considerably improves moistness perception.
Maintains crumb softness and elasticity
This fresh-keeping solution delivers crumb softness and crumb elasticity.
Maintains moistness
This product delivers superior softness, elasticity, and a new level of perceived moistness throughout shelf life.
Keeps shape through storage
The phospholipase in OptiCake® Excel helps ensure
good cake volume, shape and crumb structure through shelf life.
Packaged cakes and muffins start to lose their fresh eating quality immediately after baking. OptiCake® Excel is a synergistic enzyme blend that helps to delay these changes and maintain freshness during shelf life. It also ensures good cake volume, shape and crumb structure.
With OptiCake® Excel, your cakes will have up to 10% more volume and a better shape and top. OptiCake® Excel also delivers a more uniform crumb structure, so your cakes will be less crumbly when sliced.
The freshness perception in packaged cakes and muffins is key to consumer preference. In a survey of more than 400 European consumers, three-quarters preferred products baked with OptiCake® Excel*.
* N=416 consumers in France and U.K. Evaluation after two weeks of storage.
All our products for freshness
Enzymes extend bread’s natural freshness and help reduce bread waste. Find out more.