contentWorks™Type of content created: Magazine article
Bring in the enzymes
Moving up to the next level of fresh-keeping pastry. It’s no secret that starch is the primary cause of staling in soft pastries. If you’re an experienced croissant baker, you may already deal with it in various ways, for example by using hydrates of distilled monoglycerides, which interact with starch to provide superior anti-staling performance.
