DeutscheBack has introduced TopBake Mixed Bread Fresh, an enzymatic baking agent designed to keep mixed wheat and rye breads fresh for days. This product targets a soft, elastic crumb structure—qualities consumers often associate with fresh, high-quality bread. Freshness remains a top factor in bread purchases, with shoppers frequently pressing loaves or crumbs to gauge softness, making prolonged shelf life a priority for bakeries.

Unlike traditional freshness agents that demand high enzyme levels, TopBake Mixed Bread Fresh uses just 0.1 kg per 100 kg of flour. It’s pitched as an economical alternative, claiming to match or outperform conventional options with less complexity. For instance, processing 150 tonnes of flour requires only 150 kg of the agent—far below the 2–10 times higher amounts some older products need, potentially saving bakeries significant costs.

The formula blends enzymes with ascorbic acid to tweak the dough’s starch and protein matrix, aiming to retain moisture and ease handling. The result is bread that stays softer longer, even in tough conditions. “It’s a low-dosage solution for lasting freshness with fewer ingredients,” said Roman Gradert, DeutscheBack’s R&D Head.

Suited for mixed wheat and rye breads, it integrates easily into existing recipes, appealing to both small and large-scale bakers. This launch reflects efforts to meet rising consumer demands for quality and freshness efficiently.