Our line of Watson crumb softeners are designed for use in bread, rolls, bagels, muffins, and sweet goods to keep baked goods softer longer, resulting in improved consumer appeal, reduced stale returns, and extended shelf life. In addition, the use of crumb softeners allows the baker to reduce the frequency of store deliveries, and the number of short production runs. Crumb softeners can also reduce requirements for mono- and diglycerides for low-fat products and increased cost savings.
Enzyme Softener - Organic
Combines the grain and texture, improving properties of lecithin with the shelf life extension properties of a unique blend of amylase enzymes for a natural crumb softening system for bread and rolls. Enzyme Softener, Organic is explicitly designed for the manufacture of bread and rolls labeled as “organic” or as “made with organic ingredients.”
J.T. Enzyme Softener
J.T. Enzyme Softener combines the grain and texture improving properties of lecithin with the shelf life extension properties of a unique blend of enzymes for a nature crumb softening system for bread and rolls. Also available with sunflower lecithin.
Our Stay Soft is a blend of enzymes that improve crumb grain and texture while extending shelf life. The Stay Soft product range includes varieties formulated for traditional baking, clean label baking, organic baking, and gluten-free baking. Stay Soft products can be supplied in bulk or Sol-U-Paks, which eliminates the need to scale or handle enzyme blends.