The Baker's Secret for Softness & Freshness: CITREM in Bakery

Date: 2025-12-22

Visits: 172

Staling is the enemy of fresh bakery products. CITREM fights back effectively. By forming complexes with starch molecules, it significantly retards retrogradation – the main cause of bread getting hard. This translates to softer bread, buns, and cakes that stay fresh for longer. Its natural origin also makes it ideal for clean-label artisan or industrial baking lines seeking to replace DATEM or SSL.

Extend the softness and shelf life of your baked goods naturally.
Ask us about CITREM for bakery applications:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#Bakery #Bread #ShelfLifeExtension #Baking #CleanLabelBaking

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