With rising transportation costs and changing delivery cycles, the need for bread to stay fresh longer — both in-store and in packaging — is more important than ever. DeutscheBack’s new solution, TopBake Mixed Bread Fresh, is an easy-to-use enzymatic baking agent that extends the freshness of mixed wheat and rye bread for several days, while delivering a soft, elastic crumb structure that consumers as-sociate with quality and freshness. 

Freshness is a key purchasing factor for bread, and softness is often used by consumers as a proxy — usually tested by pressing on the loaf or crumb. Whether freshly delivered or two days old, the ideal bread texture is soft, moist, and appealing. At the same time, changing grain properties can accelerate staling, and infrequent de-liveries due to rising logistics costs put pressure on bakeries to extend product shelf life.

TopBake Mixed Bread Fresh provides an innovative and economical alternative to conventional freshness-preserving solutions, which often require high enzyme dosages. At just 0.1 kg per 100 kg of flour, this new solution achieves the same or even better results — with minimal cost and complexity.

The unique formulation combines specific enzymes with ascorbic acid to act on the starch and protein matrix in the dough, optimizing key processes in production. This not only simplifies dough handling but also enhances moisture reten-tion in the crumb. The result: a noticeably softer, fresher bread for several days — even under demanding conditions.

“With TopBake Mixed Bread Fresh, we offer a highly effective, low-dosage solution for bakeries that want to deliver long-lasting freshness and softness in mixed bread,” says Roman Gradert, Head of Research & Development at DeutscheBack. “Our improved formulation ensures a moist crumb with minimal ingredient usage.”