Encapsulates PRESERVATION FOR BAKERY PRODUCTS

PRESERVATION FOR BAKERY PRODUCTS

Encapsulates

PRESERVATION FOR
BAKERY PRODUCTS

OPTIMIZE pH AND PRESERVATION SYNERGY

Microencapsulation is an effective way to CONTROLS
maximize the mold-free shelf life and quality
of baked goods. SensoryEffects’ proprietary • pH development
controlled release technology minimizes the • Growth of spoilage organisms
unwanted side-effects of highly reactive food • Development cost with ‘drop-in’ formulation
acids and preservatives during the baking
process. With BakeShure® preservation PROTECTS
technology you can prevent the degradation
of protein, improve yeast activity, boost product • Vitality of yeast from acidic ingredients
consistency, optimize production and launch • Degradation of gluten protein
new products you previously thought impossible. • Finished product volume

antimipcrroovPibirdaoelsppirgooetnneecarttialoen adcisticvoaputehras gCpeoresnsmetrricvoraoltibvieasl agnrodwth DELIVERS

• Extended shelf life of products
• Maximized preservation synergy
• Improved product appearance

Sorbic Acid
broadens the antimicrobial

spectrum

CONTROL • PROTECT • DELIVER

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

PRESERVATION FOR BAKERY PRODUCTS Encapsulates

PRESERVATION FOR
BAKERY PRODUCTS

THE ANSWER TO MOLD CONTROL

PAN BREAD FLATBREAD

Average Volume (cc)

Addition of BakeShure ingredients significantly
improves product shelf life.

CONTROL • PROTECT • DELIVER
SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

BAKESHURE® SOURS

Encapsulates

BAKESHURE® SOURS

HIGH QUALITY SOURDOUGH & RYE BREAD

BakeShure Sours make it possible to produce CONTROLS
authentic specialty sourdough bread by delivering
superior sourdough flavor. SensoryEffects’ • Product appearance
proprietary microencapsulation technology allows • Release of sourdough flavor
manufacturers to easily create new sourdough • Development cost with ‘drop-in’ formulation
formulas using our ‘drop-in’ technology.
Since BakeShure Sours do not release until the PROTECTS
final stages of baking, formulators using this
technology see improved color, greater loaf • Yeast activity
volume and better finished product appearance • Integrity of gluten protein
all while simplifying the production process. • Dough consistency

DELIVERS

• Superior finished products
• Consistent product volume
• Classic sourdough flavor profiles at lower cost

CONTROL • PROTECT • DELIVER

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

BAKESHURE® SOURS

Encapsulates

BAKESHURE® SOURS 1 cm

BakeShure Optimizes Loaf Volume

BakeShure Sour Base

Using BakeShure Sours at 1.25% (Baker’s Percent) improves finished product loaf volume and overall

product appearance.

BakeShure Delivers Sours In No Time

1000

Baked Volume (cc) 800

600

400

200

0

BakeShure Sour
Sour Base

CONTROL • PROTECT • DELIVER

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

BAKESHURE® LEAVENING

Encapsulates

BAKESHURE® LEAVENING

ENCAPSULATED LEAVENING SYSTEMS

BakeShure microencapsulated leavening provides CONTROLS
full control of the reaction between sodium
bicarbonate and the acidic components within • Product appearance
dough and batter, improving baked product yield • Release of chemical leavening
and appearance. Microencapsulation extends the • Outgassing in finished product packaging
viability of frozen dough and increases flexibility
in the production of fresh and refrigerated bakery PROTECTS
products.
• Against unwanted interactions
BakeShure Leavening Maintains Volume • Leavening performance throughout shelf life
• From freeze thaw abuse
Over Extended Shelf Life
DELIVERS
180
• Superior finished product volume
160 • Improved production flexibility
• New product opportunities
140 • Extended product shelf life

Baked Volume (cc) 120

100

80

60

40

20

0
3 6 12 15 18

Time Elapsed (months)

Sodium Bicarbonate BakeShure

CONTROL • PROTECT • DELIVER

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

BAKESHURE® COMPLETE

Encapsulates

BAKESHURE® COMPLETE

REDUCED SODIUM BAKING POWDER

BakeShure Complete is a healthier choice to traditional baking powders and is suitable for use in all
chemically leavened bakery applications including: fresh baked, frozen, refrigerated and freezer-to-oven
products. The BakeShure Complete line of products are aluminum free, non-GMO, contain 0g trans fats,
and are ideally suited for bakers whose customers demand a clean label.

EASY TO USE HEALTHIER FOR BAKING

• 1:1 Replacement for baking powder • Aluminum free
• “Drop-in’ to new and existing formulations • Non-GMO
• Zero and reduced sodium
• 0g Trans Fat

BakeShure Complete Provides Same Leavening Performance As Baking Powder 1 cm

Baking Powder BakeShure Complete

BakeShure Complete replaces traditional baking powder without impacting finished product volume or texture.

CONTROL • PROTECT • DELIVER 1 cm

Baking Powder

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044