A Fresh Look At Shelf Life Extension In Free Beneo Webinar

On Thursday 22nd May at 3pm (GMT) 10am (EST), BENEO, a leading manufacturer of functional ingredients, will host a free webinar that will highlight new technical solutions in sweet baked goods to improve the overall quality of products, as well as to significantly extend shelf life.

During the webinar, BENEO Product Manager Palatinose™, Katja Reichenbach and BENEO Customer Technical Service Engineer, Annick Van Den Heuvel, will be examining the findings of technical trials with BENEO’s functional carbohydrate Palatinose™ (isomaltulose) in glazings and icings for both fresh and frozen packed donuts. The results show that when sucrose is partially replaced with Palatinose™ in the glazing or icing, there is a significant extension to shelf life of fresh packed products. These trials have also shown remarkable improvements in the quality of frozen donuts after defrosting.

Katja Reichenbach, BENEO Product Manager Palatinose™ comments: “What if a small change in your recipe could help you improve the overall quality of your glazed or iced bakery product or even extend your product's shelf life? Results have shown that this is possible using Palatinose™. In the webinar, we will take an in-depth look at the preparation of glazings, practical guidance for the manufacturing process and how to reduce stickiness to maximise taste and enhance visual appeal.”

Lasting an hour, the webinar will consist of a 45 minute presentation, with an additional 15 minutes at the end for attendees to question the speakers. Registration for the webinar is free of charge and anyone interested in attending can easily register by visiting http://www.business-review-webinars.com/webinar/Food_&_Beverage/_How_to_improve_shelf_life_stability_and_quality_of_glazed_and_iced_bakery_products__-DwxQ82cK

Source: Beneo