Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Amylase
- Food Additive Number
- E 1100, INS 1100
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Highlights
TopSweet Fresh Cake Plus V prolongs the shelf life of the crumb in plain and Madeira cake doughs rich in sugar and fat. Wrapped cakes stay soft and succulent longer.
Enzymes tailor-made for rich doughs
In the past, the use of enzymes in doughs rich in fat and sugar was restricted, since the high concentration of these ingredients inhibits the activity of the enzymes. With TopSweet Fresh Cake Plus V, DeutscheBack has launched a novel product solution developed for the market with the aid of the long experience of its sister company SternEnzym.The carefully balanced combination of active substances achieves significantly enhanced tenderness of the crumb and a longer shelf life. TopSweet Fresh Cake Plus V also has a positive effect on the volume of pastry goods.
- Benefits of Topsweet Fresh Cake Plus V
- Reduced hardness of the crumb
- Greater elasticity of the crumb
- Succulent impression when chewed
- Enhanced quality of the baked goods
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Practical Trials With Three Recipes
At the Stern Technology Center, a basic recipe for Madeira cake without additional anti-staling components, a recipe containing the standard emulsifier GMS 90 (E 471, > 90% glycerol monostearate) and a variant with TopSweet Fresh Cake Plus V were compared. The consistency of the crumb was determined regularly with the Texture Analyser over a storage period of five weeks, and the cakes were tasted.
Ingredients Base recipe (g) Whole egg 420 Margarine 400 Milk or water 60 Wheat flour, 11% protein 250 Wheat starch 150 TopSweet Poundcake 20% 200 Sugar, fine 400 Total dough 1880 - Application
- TopSweet Fresh Cake Plus V is highly suitable for all plain and Madeira cake doughs rich in sugar and fat. It is not necessary to adjust the preparation or baking process.
- The usage level will depend on the recipe and the quality of the raw materials used and is usually between 0.15 and 0.8 percent.
- Make use of this new freshness option for your own range, and give your wrapped pastry goods that extra succulence and enjoyment. Our bakery experts will be pleased to advise you on use of the product at your bakery.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Change in the Hardness of the Crumb of Plain Cake Over the Storage Period
The results from the Texture Analyser demonstrated the high efficacy of the enzyme system. The quality of both the basic recipe and the cake with 5.7 % emulsifier (based on the quantity of flour/starch) declined noticeably in the course of storage. By contrast, the recipe with 0.08 % TopSweet Fresh Cake Plus V convinced the testers with remarkably good succulence and freshness even after a month of storage.
Change in the hardness of the crumb of plain cake over the storage period.
- Effect on the Crumb Structure of Madeira Cake
Below Figure shows the difference in the hardness of the crumb. Whereas the product treated with TopSweet Fresh Cake Plus V is elastic, the dry crumb of the other cakes breaks when tested with the Texture Analyser.
Effect on the crumb structure of Madeira cake.