Cake蛋糕制造商的困惑-中英對照
你是否也在尋找什么？
“遺失的部分”，CakeZyme(R)
生活壓力和長時間的工作預示著新一代消費者將留心善待自己。而且，如此忙碌的生活讓我們更加期待獲得更多的放松時刻。對于最終產(chǎn)品而言，消費者要求產(chǎn)品價格可接受，同時得到最高級別的享受——質(zhì)量是關(guān)鍵。制造商們明白，長期穩(wěn)定的供應(yīng)優(yōu)質(zhì)柔軟、新鮮蛋糕美食是吸引消費者的關(guān)鍵所在。
如何滿足這些消費者需求，在DSM，我們意識到提供合適蛋糕的挑戰(zhàn)性。蛋糕制造商都知道，每次實現(xiàn)相同質(zhì)量水平的產(chǎn)品并不容易。追求完美蛋糕，具有柔軟的屑質(zhì)，改良的口感，一貫的品質(zhì)和長時間的保質(zhì)期，是制造業(yè)的重大挑戰(zhàn)。那么如何做到滿足消費者需求，解決制造業(yè)的問題？DSM有著自己的答案——CakeZyme(R)。
CakeZyme(R) 能夠使制造商提高產(chǎn)品質(zhì)量，延長保質(zhì)期和優(yōu)化蛋糕的整體制造成本。創(chuàng)新是DSM的核心，CakeZyme(R) 也不例外。我們應(yīng)用廣泛的行業(yè)知識給出解決方案，滿足蛋糕業(yè)的需求。
CakeZyme(R) Majestic是一種具成本效益的解決方案，允許在做蛋糕時進行實質(zhì)性的創(chuàng)新。
其結(jié)合了脂肪分解酵素和酶技術(shù)，有以下優(yōu)勢：
生產(chǎn)的蛋糕更柔軟更新鮮。
蛋糕的保質(zhì)期得以延長，同時保證了新鮮蛋糕的柔軟性。
特別適合小塊的或者質(zhì)粒密集的蛋糕，如重糖重油蛋糕。
蛋糕過時不新鮮的問題新鮮度和屑質(zhì)的堅實度有關(guān)隨著時間的推移，蛋糕屑質(zhì)變得堅實，沒有彈性。這些改變可能都和面包屑的淀粉重結(jié)晶和水分再分配有關(guān)。
CakeZyme(R) Majestic是脂肪分解酵素和淀粉酶的混合特制品，脂肪分解酵素提高了當前蛋糕烹飪法中來自油脂的天然乳化劑，這種乳化劑和淀粉形成復合物，使得蛋糕在儲存中更加抗結(jié)塊。
淀粉酶值得稱道的功能是蛋糕烘烤后，淀粉糊化過程中改變其結(jié)構(gòu)，淀粉顆粒的殘留部分則不易和其他顆粒橋接，致使保質(zhì)期內(nèi)屑質(zhì)堅實度的增加。
改進之處
CakeZyme(R) Majestic可為蛋糕制造者：
推薦劑量
按蛋糕面糊重量計60 – 300 ppm
技術(shù)服務(wù)
DSM食品專家是為食品和飲料行業(yè)提供食品酵素、培養(yǎng)菌、酵母提取物和其他專業(yè)原料的的領(lǐng)先制造商。我們先進的原料為世界上受歡迎的食品品牌的成功做出了相當大的貢獻，包括日常烘焙，果汁、啤酒、酒、風味食品和功能性食品領(lǐng)域。
我們領(lǐng)先的酶技術(shù)鼓勵創(chuàng)新產(chǎn)品的創(chuàng)造，也不忽略食品制造商的經(jīng)營和商業(yè)關(guān)注。無論是出于利用新興消費趨勢的目的還是為了改良生產(chǎn)效率或者可持續(xù)發(fā)展，DSM食品專家具有深層的專業(yè)應(yīng)用知識和一流的設(shè)施，為我們所有的客戶提供服務(wù)。
DSM食品專家服務(wù)包括：
支持應(yīng)用拓展的內(nèi)部技術(shù)
量身定制的培訓的可能性
技術(shù)服務(wù)
聯(lián)系當?shù)劁N售代表或者發(fā)送郵件到Info.bakingenzymes@dsm.com索要更多信息。
技術(shù)服務(wù)DSM食品專家是為食品和飲料行業(yè)提供食品酵素、培養(yǎng)菌、酵母提取物和其他專業(yè)原料的的領(lǐng)先制造商。我們先進的原料為世界上受歡迎的食品品牌的成功做出了相當大的貢獻，包括日常烘焙，果汁、啤酒、酒、風味食品和功能性食品領(lǐng)域。
我們領(lǐng)先的酶技術(shù)鼓勵創(chuàng)新產(chǎn)品的創(chuàng)造，也不忽略食品制造商的經(jīng)營和商業(yè)關(guān)注。無論是出于利用新興消費趨勢的目的還是為了改良生產(chǎn)效率或者可持續(xù)發(fā)展，DSM食品專家具有深層的專業(yè)應(yīng)用知識和一流的設(shè)施，為我們所有的客戶提供服務(wù)。
DSMDSM食品專家B.V.IA. Fleminglaan1 2613 AX 代爾夫特 荷蘭 info.food@dsm.com貿(mào)易注冊編號27235314
Application Data Sheet
P.O. Box 1
2600 MA Delft
The Netherlands
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www.dsm.com
CakeZyme Majestic
Are you looking for something too?
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The missing piece, CakeZyme
Stressful lives and long working hours have heralded a new generation of consumers looking to treat themselves.
What’s more, such busy lifestyles mean we expect even more from our moment of indulgence. With consumers
demanding the highest level of enjoyment from the end product affordable prices – quality is critical.
Manufactures know that providing consistent quality and indulgent temptation through softer, fresher cakes are
key to keep consumer coming back for more.
When it comes to satisfy these consumer needs, at DSM we recognize the challenges of getting the cake exactly
right. Cake manufactures can testify that achieving the same level of quality every time is not always easy. The
quest to create the perfect cake with soft crumb texture, improved mouthfeel and consistency as well as a long
shelf life poses serious manufacturing challenges. So how is it possible to satisfy consumer demands and meet
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manufacturing challenges? DSM has the solution - CakeZyme .
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CakeZyme enabled manufactures to enhance product quality, extend the shelf life and optimize overall
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manufacturing cost of cakes. Innovation is at the heart of DSM and CakeZyme is no exception. We have used our
extensive industry knowledge to create solutions that meet the needs of the cake industry.
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CakeZyme Majestic is a cost-effective solution that allows substantive innovation in making cakes.
It synergistically combines lipase and amylase technology to offer the following advantages: Produces softer cakes that stale less rapidly. Allows cakes
to be made of extended-life that can match the softness of cakes that are freshly made. Particularly suitable for shortened or denser cakes such as
pound cake.
The staling challenge
Freshness is linked to crumb firmness.
The crumb of cake becomes firmer and less resilient over time. It is likely that these changes are linked to the
re-crystallization of starch and the redistribution of water within the crumb.
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CakeZyme Majestic is a specialty blend of lipase and amylase. The lipase enhances the natural emulsifiers from
the fats and lipids that are present within a cake recipe. Such emulsifiers form complexes with the starch and
these are more resistant to firming during the storage of cakes. A complimentary function is offered by the
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this information or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the latest version of this document or for further information. Since the
user’s product formulations, specific use applications and conditions of use are beyond our control, we make no warranty or representation
regarding the results which may be obtained by the user. It shall be the responsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
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amylase such that the structure of the starch is altered during gelatinization as the cake is baked; the remnants
of the starch granules are then less likely to form bridges with other granules which would otherwise lead to an
increased firming of the crumb through shelf-life.
Improved value
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Pound Cake Recipe - changes to crumb firmness through shelf-life
CakeZyme Majestic offers cake makers value by:
4500 increasing customer satisfaction 4000
3500
Reference Cake longer-lasting cakes
3000 simplifying logistics and warehousing 2500
2000 reducing waste
280 ppm Cakezyme Majestic
1500
Crumb Firmness (g)
1000
500
0
0 2 4 6 8 10 12 14
Weeks
Recommended dosages
60 – 300 ppm on cake batter weight.
Technical service
DSM Food Specialties is a leading manufacture of food enzymes, cultures, yeast extracts and other specialty
ingredients for the food and beverage industry. Our advanced ingredients make a considerable contribution to
the success of the world’s favorite food brands – in dairy, baking, fruit juice, beer, wine, savory and functional
food segments.
Our leading enzyme technology inspires the creating of innovative products, without losing sight of the
operational and commercial concerns of the food manufacturer.
Whether the aim is to leverage an emerging consumer trend or improve production efficiency or –sustainability,
DSM Food Specialties has in-depth application expertise and world-class facilities to provide such support for all
of our customers.
DSM Food Specialties services include: Technical in house know-how to support application development. Tailor made training possibilities. Technical
Service.
For more information, please contact your local sales representative or send an e-mail to
Info.bakingenzymes@dsm.com
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this information or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the latest version of this document or for further information. Since the
user’s product formulations, specific use applications and conditions of use are beyond our control, we make no warranty or representation
regarding the results which may be obtained by the user. It shall be the responsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
2012.12.17