One of the main requirements for industrial bread production such as white pan bread and sandwich bread is improved freshness and increased shelf-life.

Our product solutions for increased freshness and shelf-life are:

ISO® SSL

· Tender crumb with a long shelf-life.

· Forms complexes with protein and starch.

· More volume for products with a soft crust.

ISO® Mono-/Diglycerides

· Fine texture.

· Prolongs shelf-life.

· Enhances dough stability.

ISO® Lecithin

· Co-emulsifier.

· Longer shelf-life.

· Distribution agent.

· Finer crumb structure.

· Improves the properties of doughs.

· Improves the machinability of doughs.

ISO® SOYA

· Fine texture.

· Brighter crumb.

· Longer shelf-life.

· Stabilizes the dough.