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Here you will find our older news items (>1 year old):
18 January 2011 - Savings with Crumb Soft (Product News)

Bakeries all over the world use Sonneveld's Crumb Soft for softer bread. Using this universal fat substitute results in better bread products and at the same time, savings can be realised. The dosage in comparison to traditional fats is low (1/5 to 1/4 of needed fat content). This results in a much lower trans fatty acid content in end products and substantial savings in storage and packaging waste, when using Crumb Soft.


Crumb Soft retards the staling process and results in softer products with a finer crumb structure. It is used to replace the fat content in your bread, using a low dosage of 1/5 to 1/4 of needed fat content. Your end products will have a much lower content of trans fatty acids. Furthermore a calorie reduction can be achieved.

In comparison with other fats, using Crumb Soft will lead to lower logistic costs and less packaging waste.

More information about Crumb Soft.




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