Products

Encore Relax™ allows for unprecedented control over processing and product quality. By breaking down flour protein (gluten), Encore Relax reduces elasticity, increases extensibility, and shortens mix times to optimize consistency and quality of the finished baked good.

Encore Strong™ ingredients improve gluten development for dough strength, volume, elasticity, and tolerance. Modifying the flour protein (gluten) to increase dough strength, Encore Strong can improve flour tolerance and oven spring. Whether accommodating for seasonal or process-related flour variability, or overcoming the challenges of working with whole grains, Encore Strong delivers unprecedented control over processing and product quality.

Encore Soft™ has benefit both the quality and longevity of the eating experience. With Encore Soft™ anti-staling ingredients, we help our partners achieve the ideal balance between good-tasting and long-lasting. Recognizing that a fresher eating experience is often accompanied by a need for an extended shelf life, we’ve developed Encore Soft AM™, which pairs anti-staling and antimicrobial solutions for extended freshness and shelf life for breads, cookies, cakes, and more.

With Encore Plus™, we provide formula optimization tailored to suit your needs. Whether you seek a solution for dough strength and product softness, or a clean label alternative to a traditional dough conditioner, our team has the technical know-how and bakery expertise to provide a scalable solution. Through Encore Plus dough conditioning solutions, we help our partners overcome formulation challenges and deliver an ideal eating experience in muffins, breads, pizza, and more.

With Encore Fresh™, Delavau Food Partners delivers antimicrobial functionality that extends the shelf life of breads, sweet goods, and snacks. Encore Fresh has successfully extended the shelf life of a range of baked goods—including extending the shelf life of pita from 10 to 21 days—delivering mold inhibition while maintaining a desirable eating experience.