Breads and buns
Produce fresh, tasty breads and buns with Bakigen®! Bakigen®’s dough developers produce products with enhanced flavor, nutrients, and tenderness in addition to increasing the efficiency of your manufacturing process. As a functional replacement Crinolac® DPS contributes to the browning of baked goods by enhancing the Maillard reaction of lactose and other reducing sugars. Moisture retention and crumb tenderness shows improvement in baked goods containing DPS.