Written by Richard Farrington, Product Specialist Summary Benefits of ZEUS™ GF Leavening System over standard GF baking powder in gluten-free cake doughnuts: Improves crumb softness and moistness – even softer than wheat doughnuts Reduces oil absorption by 45% Produces a brighter crumb and smoother crust
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…
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…
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…
The sales team at Kudos Blends, the leading manufacturer and supplier of technically-driven leavening agents to the bakery industry, was contacted by the development manager of a large UK bakery who manufactures cakes under their own label as well as several supermarket brand names. The bakery was looking for cost-neutral options to extend the shelf… Read More…