AB Mauri Softase -- April 2015 - (Page 3)

Q&A Answering some of the most frequently asked questions about AB Mauri's Softase Enhanced Softener Solutions is a team of two experts from AB Mauri North America: › Barry Clayton, Senior Vice President-Bakery Ingredients › Marie Thomas, Vice President-Innovation, Bakery Ingredients Q: A lot can be said about Softase, but how would you describe it in a sentence or less? A: "The use of Softase in baked products delivers products that stay fresher and softer for longer." -Thomas Q: What makes Softase different than other softeners? A: "While there are dozens of softeners in the marketplace, including AB Mauri's more than 80 softening solutions, the Softase portfolio represents a one-stop-shop approach for bakeries of all sizes, whether industrial or artisan, as well as bakery ingredient distributors. Plus, the line is effective for a variety of finished baked goods that consumers are looking for, including breads, buns, rolls, donuts, cakes and more." -Clayton Q: How was Softase line created? A: "The Softase range is a result of extensive research and development, which involved sourcing and testing a wide variety of enzymes and research synergies to deliver a solution that gives rise to the very best crumb-softening characteristics in specific baked product applications." -Clayton & Thomas Q: How is Softase evaluated in finished baked goods? A: "Two ways: first, the softness of the bread crumb can be measured using quantitative analysis. This involves the use of a probe that compresses the bread; the force on the surface of the probe indicates how soft or firm the bread is. The measurements are taken over a number of days, allowing us to assess how the crumb firms over time. Bread made with Softase will be less firm than bread made without Softase. The second way to evaluate the bread is to eat it. Bread made with Softase will be appear fresher, softer and less dry than bread made without Softase." -Thomas Q: Does Softase change bakery formulas? A: "Because of the enzyme synergies and a focus on more than softness, Softase allows for some reduction in emulsifiers, or for total emulsifier replacement when using our Softase 1200 series." -Clayton Q: What is Softase's customer base? A: "The customer base for Softase is all consumers who want to eat soft, fresh-tasting bread, as well as all bakeries that are focused on waste reduction and sustainability and that want to produce baked products that remain softer for longer." -Clayton & Thomas Q: What benefits does Softase provide to bakers? A: "Bread stays softer for longer, which increases sales to the final consumer, reduces waste in the form of returns, and optimizes quality consistency, while minimizing variations caused by flour and process changes." -Clayton & Thomas Q: What benefit does Softase provide to its customers? A: "At the end of the day, consumers want finished baked goods that stay fresher longer, and that is the benefit that Softase products provide." -Clayton Q: What does the future hold in the softener category? A: "Consumers will continue to expect soft, moist and fresh products. As industry consolidation and road system infrastructure challenges continue, bakers will produce longer runs of more varieties and will need to ensure that fresh-keeping properties are optimal. The softener category has a sound future." -Clayton "The Softase line is effective for a variety of finished baked goods that consumers are looking for, including breads, buns, rolls, donuts, cakes and more." Barry Clayton, Senior Vice President-Bakery Ingredients

Table of Contents for the Digital Edition of AB Mauri Softase -- April 2015

AB Mauri Softase -- April 2015