Breakthrough cake ingredient.DSM 1. DSM - Data Structure Manager. An object-oriented language by J.E. Rumbaugh and M.E. Loomis of GE, similar to C++. It is used in implementation of CAD/CAE software. DSM is written in DSM and C and produces C as output. has extended its product range with the launch of CakeZyme[TM], a unique breakthrough for the cake and pastry pastry, general name for baked articles of food made of paste or having paste as a necessary ingredient. The name is also used for the paste itself. The essential elements of paste are flour, liquid (usually milk or water, sometimes beaten egg), and shortening. industry. Designed for use in a variety of baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. applications, CakeZyme is a convenient, easy to use, enzyme-based ingredient that offers manufacturers an impressive range of benefits including enhanced product quality, improved nutritional profile, extended shelf-life and reduced overall manufacturing costs. A microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. phospholipase phospholipase /phos·pho·lip·ase/ (-lip´as) any of four enzymes (phospholipase A to D) that catalyze the hydrolysis of specific ester bonds in phospholipids. phos·pho·lip·ase n. , CakeZyme enables manufacturers to use fewer eggs in recipes. The addition of CakeZyme, which can be applied directly into the cake mixture, significantly enhances emulsification, resulting in lower batter density, improved batter viscosity and a delayed crumb setting. Consequently, the finished product benefits from increased volume, improved crumb structure and softness and a longer shelf-life. In trials carried out by DSM, CakeZyme has been shown to offer manufacturers cost reductions and/or and/or conj. Used to indicate that either or both of the items connected by it are involved. Usage Note: And/or is widely used in legal and business writing. improved product quality with potential savings of up 20 per cent reduced egg usage. Jose Mastenbroek, new business developer at DSM Food Specialties, said: "As part of our continuous commitment to product innovation and development, we have made significant investments into CakeZyme, to make it an easy to use ingredient for cake and pastry manufacturers. It offers unlimited possibilities for new product development in the baking industry--simultaneously meeting consumer demand for healthier cakes and pastries, improving product quality and reducing costs." Contact DSM Foods on tel +31 15 279 3263 or visit www.dsmfoodspecialties.com |
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