Cake蛋糕制造商的困惑-中英对照
你是否也在寻找什么？
“遗失的部分”，CakeZyme(R)
生活压力和长时间的工作预示着新一代消费者将留心善待自己。而且，如此忙碌的生活让我们更加期待获得更多的放松时刻。对于最终产品而言，消费者要求产品价格可接受，同时得到最高级别的享受——质量是关键。制造商们明白，长期稳定的供应优质柔软、新鲜蛋糕美食是吸引消费者的关键所在。
如何满足这些消费者需求，在DSM，我们意识到提供合适蛋糕的挑战性。蛋糕制造商都知道，每次实现相同质量水平的产品并不容易。追求完美蛋糕，具有柔软的屑质，改良的口感，一贯的品质和长时间的保质期，是制造业的重大挑战。那么如何做到满足消费者需求，解决制造业的问题？DSM有着自己的答案——CakeZyme(R)。
CakeZyme(R) 能够使制造商提高产品质量，延长保质期和优化蛋糕的整体制造成本。创新是DSM的核心，CakeZyme(R) 也不例外。我们应用广泛的行业知识给出解决方案，满足蛋糕业的需求。
CakeZyme(R) Majestic是一种具成本效益的解决方案，允许在做蛋糕时进行实质性的创新。
其结合了脂肪分解酵素和酶技术，有以下优势：
生产的蛋糕更柔软更新鲜。
蛋糕的保质期得以延长，同时保证了新鲜蛋糕的柔软性。
特别适合小块的或者质粒密集的蛋糕，如重糖重油蛋糕。
蛋糕过时不新鲜的问题新鲜度和屑质的坚实度有关随着时间的推移，蛋糕屑质变得坚实，没有弹性。这些改变可能都和面包屑的淀粉重结晶和水分再分配有关。
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当前蛋糕烹饪法中来自油脂的天然乳化剂，这种乳化剂和淀粉形成复合物，使得蛋糕在储存中更加抗结块。
淀粉酶值得称道的功能是蛋糕烘烤后，淀粉糊化过程中改变其结构，淀粉颗粒的残留部分则不易和其他颗粒桥接，致使保质期内屑质坚实度的增加。
改进之处
CakeZyme(R) Majestic可为蛋糕制造者：
推荐剂量
按蛋糕面糊重量计60 – 300 ppm
技术服务
DSM食品专家是为食品和饮料行业提供食品酵素、培养菌、酵母提取物和其他专业原料的的领先制造商。我们先进的原料为世界上受欢迎的食品品牌的成功做出了相当大的贡献，包括日常烘焙，果汁、啤酒、酒、风味食品和功能性食品领域。
我们领先的酶技术鼓励创新产品的创造，也不忽略食品制造商的经营和商业关注。无论是出于利用新兴消费趋势的目的还是为了改良生产效率或者可持续发展，DSM食品专家具有深层的专业应用知识和一流的设施，为我们所有的客户提供服务。
DSM食品专家服务包括：
支持应用拓展的内部技术
量身定制的培训的可能性
技术服务
联系当地销售代表或者发送邮件到Info.bakingenzymes@dsm.com索要更多信息。
技术服务DSM食品专家是为食品和饮料行业提供食品酵素、培养菌、酵母提取物和其他专业原料的的领先制造商。我们先进的原料为世界上受欢迎的食品品牌的成功做出了相当大的贡献，包括日常烘焙，果汁、啤酒、酒、风味食品和功能性食品领域。
我们领先的酶技术鼓励创新产品的创造，也不忽略食品制造商的经营和商业关注。无论是出于利用新兴消费趋势的目的还是为了改良生产效率或者可持续发展，DSM食品专家具有深层的专业应用知识和一流的设施，为我们所有的客户提供服务。
DSMDSM食品专家B.V.IA. Fleminglaan1 2613 AX 代尔夫特 荷兰 info.food@dsm.com贸易注册编号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