Consumers appreciate freshness and taste, as well as moistness and softness when it comes to bread and baked products.
This means that it not only makes sense for industrial bakeries to use a substance to keep bread fresh, but also for traditional bakeries. In order to keep bread fresh, particular bread which contains a high rye percentage, special substances to keep it fresh must be used. In the case of these products, you again differentiate between products with additives and clean label products. Pfahnl Backmittel GmbH produces a range of freshness-preserving products that also provide a variety of additional functions on the basis for the new enzyme technology. This means the the products from Pfahnl make an increased stability of the doughs possible.
Frequently, these products are declaration-friendly, while some of them are even exempt from declaration.
Constant research and further development in the area of freshness-preserving products are also at focus just like quality assurance and customer-individual demands.
For Pfahnl, food safety is a criterion that is crucial to success! Quality standards such as Bio, RSPO and origin-secured free run in the case of egg products authenticate the Pfahnl quality philosophy. Enquire about the comprehensive Clean Label (free of additives and E numbers) and our lactose-free product range.
|Frischhalter Plus||Frischhalter Plus from Pfahnl makes it possible for breads to stay fresh for up to 10 days, especially mixed wheat and rye breads and other breads with high percentages of rye. The freshness preserving product is suitable for al types of preparation whether it be direct and indirect, combined baking, or with various different types of sour doughs.||Frischhalter CL||Frischhalter CL from Pfahnl uses the very latest enzyme technology and this makes it possible to produce very moist and soft breads that stay fresh for up to ten days without the need to use e-numbers. The freshness preserving product is suitable for al types of preparation whether it be direct and indirect, combined baking, or with various different types of sour doughs.|
|Top Brotfix||Top Brotfix from Pfahnl is an additional product that can be used in order to improve all types of bread. It gives bread and baked products a uniform pore texture, large volume and baking stability. The preparation is simple and guaranteed to be a success.||Frischhalter Premium||Frischhalter Premium from Pfahnl was specially developed for industrial operations that produce packaged bread. The premium product makes it possible to produce very moist and soft breads using purely plant-based ingredients.|
|Brotfrischhalter 1%||The use of the product Brotfrischhalter 1% from Pfahnl ensures that a moist, soft bread that stays fresh for a long time is produced.||Soft Master 5%||Soft Master 5 % from Pfahnl is used to extend the freshness of sweet yeast and broiche doughs in particular. The baking ingredient regulates the properties of the dough and improves the freshness characteristics on the basis of the latest raw ingredients.|
|Super Soft Plus||The highly-concentrated baking ingredient is ideal for maintaining the freshness of sweet yeast and broiche doughs, as well as mixed wheat and rye breads. In Super Soft Plus from Pfahnl, the knowledge of the newest enzyme technology is put to practical use.||Brotfrischhalter OPTI||The use of the product Brotfrischhalter OPTI from Pfahnl ensures that a moist, soft bread that stays fresh for a particularly long time is produced.|
The Pfahnl Mühle is Austria’s second largest private mill. Through expansion and renovation in 2007, it now counts among the most modern high-tech mills in the sector thanks to the high technological standards.