Case Studies

Achieve soft, flexible and long-lasting wheat tortillas with ZEUS™ Hybrid Leavening System

Summary ZEUS™ Hybrid Leavening System overcomes key challenges in tortilla manufacturing, delivering: A softer, fluffier texture Greater extensibility allowing easier rolling with no cracks or breaks A reliable pH reduction that more than doubles preservative effectiveness and increases shelf life Prevention of tortillas sticking and tearing after storage The tortilla market is one of the… Read More…

ZEUS™ GF Leavening System: Perfect gluten-free cakes with all-in-one mixing and no post-bake collapse

Summary Kudos Blends’ revolutionary new ZEUS™ GF Leavening System overcomes the problems of gluten-free cake manufacturing: Prevents post-bake collapse, even when cooled in their tins Allows for a simple all-in-one mixing method 30% increase in volume Softer, moister crumb with added resilience to handling Developing gluten-free cakes that produce consistent results at industrial scales is… Read More…

PELL™ Restrain Baking Powder overcomes the problem of inconsistent batter hold times

Summary Maintaining consistent hold times in bakery production sites can be difficult. The benefits of PELL™ Restrain: Exceptional hold tolerance over hours Improved aeration and more-robust crumb Increased output Less waste For bakeries with large production lines or complex processes, maintaining a consistent and accurate time between mixing and baking can be difficult. As a… Read More…