bake - April 2015 - ABM - 3

Q&A
Answering some of the most
frequently asked questions about
AB Mauri's Softase Enhanced
Softener Solutions is a team of two
experts from AB Mauri North America:
› Barry Clayton, Senior Vice President-Bakery Ingredients
› Marie Thomas, Vice President-Innovation, Bakery Ingredients
Q: A lot can be said about Softase, but how would you describe
it in a sentence or less?
A: "The use of Softase in baked products delivers products that
stay fresher and softer for longer." -Thomas
Q: What makes Softase different than other softeners?
A: "While there are dozens of softeners in the marketplace,
including AB Mauri's more than 80 softening solutions, the
Softase portfolio represents a one-stop-shop approach for
bakeries of all sizes, whether industrial or artisan, as well as
bakery ingredient distributors. Plus, the line is effective for
a variety of fi nished baked goods that consumers are looking
for, including breads, buns, rolls, donuts, cakes and more."
-Clayton
Q: How was Softase line created?
A: "The Softase range is a result of extensive research and development,
which involved sourcing and testing a wide variety of
enzymes and research synergies to deliver a solution that gives
rise to the very best crumb-softening characteristics in specifi c
baked product applications." -Clayton & Thomas
Q: How is Softase evaluated in fi nished baked goods?
A: "Two ways: fi rst, the softness of the bread crumb can be
measured using quantitative analysis. This involves the
use of a probe that compresses the bread; the force on the
surface of the probe indicates how soft or fi rm the bread is.
The measurements are taken over a number of days, allowing
us to assess how the crumb fi rms over time. Bread made with
Softase will be less fi rm than bread made without Softase. The
second way to evaluate the bread is to eat it. Bread made with
Softase will be appear fresher, softer and less dry than bread
made without Softase." -Thomas
Q: Does Softase change bakery formulas?
A: "Because of the enzyme synergies and a focus on more than
softness, Softase allows for some reduction in emulsifi ers, or
for total emulsifi er replacement when using our Softase 1200
series." -Clayton
Q: What is Softase's customer base?
A: "The customer base for Softase is all consumers who want to
eat soft, fresh-tasting bread, as well as all bakeries that are
focused on waste reduction and sustainability and that want
to produce baked products that remain softer for longer."
-Clayton & Thomas
Q: What benefi ts does Softase provide to bakers?
A: "Bread stays softer for longer, which increases sales to the
fi nal consumer, reduces waste in the form of returns, and
optimizes quality consistency, while minimizing variations
caused by fl our and process changes." -Clayton & Thomas
Q: What benefi t does Softase provide to its customers?
A: "At the end of the day, consumers want fi nished baked
goods that stay fresher longer, and that is the benefi t that
Softase products provide." -Clayton
Q: What does the future hold in the softener category?
A: "Consumers will continue to expect soft, moist and fresh
products. As industry consolidation and road system
infrastructure challenges continue, bakers will produce
longer runs of more varieties and will need to ensure that
fresh-keeping properties are optimal. The softener category
has a sound future." -Clayton
" The Softase line is effective for a variety of fi nished baked goods that consumers
are looking for, including breads, buns, rolls, donuts, cakes and more."
Barry Clayton, Senior Vice President-Bakery Ingredients
bake - April 2015

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