The Science of Softness: How DATEM Fights Staling

Date: 2025-12-26

Visits: 344

Staling is the number one enemy of fresh bread. DATEM tackles this problem head-on. It interacts with starch molecules, effectively slowing down retrogradation—the process that causes bread to become hard and dry. This means your products stay softer, fresher, and more appealing to consumers for longer, directly reducing waste and improving shelf life.

Extend the freshness of your baked goods.
Ask us about DATEM's anti-staling properties:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#ShelfLife #FoodScience #BakerySolutions #Staling #FoodTech

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