POWERFRESH®
POWERFRESH® Baking Enzymes modify starch and amylopectin in flour starch to delay staling and give your baked goods a longer shelf life.
POWERFRESH® ACE 2000
Freshness That Aces the Test of Time
POWERFRESH® ACE 2000 next-generation freshkeeping enzyme solution is designed to help industrial bakers deliver bread with improved softness, resilience and cohesiveness throughout shelf life—meeting specific consumer demands while improving operational efficiency.
With ingredient costs climbing and consumers demanding longer-lasting freshness, U.S. bakeries are under mounting pressure to uphold product quality while minimizing operational burdens. New cutting-egde enzyme POWERFRESH® ACE 2000 aims to answers specific US customer needs for industrial bakeries striving to deliver bread with improved softness and resilience throughout its desired shelflife.
Key Benefits of POWERFRESH®ACE 2000
Our advanced enzyme technology improves softness and resilience up to 34 days shelf life, resulting in appealing, stable loaves with an excellent texture and mouthfeel, thus setting a new industry standard.
- Improved softness and resilience
- Superior Consumer Experience
- Reduced inventory & Waste
- Delivers on ambitious shelflife objectives
Meet our Experts
This advancement underscores our commitment to helping bakers deliver exceptional value and maintain a competitive edge in the industry
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MAX-LIFE™
Made to give bread a high level of freshness and incredible crumb strength. The MAX-LIFE™ range can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods.
POWERBAKE®
POWERBAKE® baking enzymes from IFF help you achieve outstanding product quality and process efficiency, while creating label-friendly* baked goods.
POWERSOFT®
POWERSOFT® Cake Enzymes use a specialized amylase to create moist cakes and delay staling.
POWERFLEX®
POWERFLEX® Baking Enzymes use an anti-staling amylase to make tortilla production easier and keep tortillas fresh and foldable.
*Label-friendly may have different meanings, in bakery it is mostly common associated to the elimination or reduction of E-numbers and chemicals additives
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