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Functional bakery systems
May 23, 2008
1 Min Read
Functional bakery systems from Cargill Texturizing Solutions, Emulzym™ blends, improve frozen baked goods by capitalizing on the synergies between hydrocolloids, emulsifiers and enzymes. The system enhances crust texture, freshness, softness and flavor, and improves handling, whether the dough is mixed and rolled by hand or machine.
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