Enzymes
Enzymes are key tools within the modern bakery. They bring cost-reduction, process control and wide-ranging quality improvements; and can help across many applications including cookies, pastries and all bread types.
Enzymes work by converting components naturally present in bakery ingredients into modified forms. The cooperation between ingredients and enzymes brings out the best of the materials already being used - creating great products time after time. For bakers, enzymes bring production-tolerance in the baking process, enabling high-quality products to be produced consistently from one season to the next and, increase profit margins.
European enzymes are now shipped to Japan in CurTec’s Packo small volume containers. The quality demands of Japanese customers are often severe and require special attention. To produce Packo’s without visible particles (< 20 µ), CurTec modified its production process and conducts microscopic quality checks.
Apart from the standardised level for cleanliness, the design of the Packo has a positive effect on the image of a clean, high-grade product. On top of that, the customer requested that both containers and lids are protected by multiple layers of packaging material so that they can be handled easily in various clean rooms prior to filling.
Thanks to the introduction of a certified Hygiene Management System, CurTec is able to supply optically clean packaging and contribute to the cleanliness at customers.
