Textural Quality Solutions for Food

When it comes to food, textural quality is key. Whether it’s texture, appearance, or taste, the quality of your product is what helps to create brand loyalty. Texture plays a big role in consumer perception of the quality of food. Making sure your product meets the desired shelf life, sensory, and textural attributes is where Kemin comes in.

Achieving the appropriate moisture level is crucial to meeting the shelf life and quality of your product. Another critical factor is the chemical and enzymatic activity that occurs throughout the processing, baking, and shelf life of the product. Over time, these reactions can cause quality issues within the dough and lead to texture, color, flavor, and odor degradation in the final product.

At Kemin, we work with you to help create the ideal formulation to meet a variety of processing demands including flexibility and machinability of dough, as well as textural quality over the entire shelf life of the final product.

Creating Your Ideal Texture

Kemin formulation experts will work with you to help determine the best mix of solutions and processing conditions for your individual products. Minor ingredients can do major things in formulation, it is important to review the entire formulation and how various ingredients work together to determine the optimal blend to achieve your goals.

Our Bakery Innovation Center and technical experts can help you solve your bakery and tortilla challenges. With in-depth knowledge of ingredient functionality, as well as resources that bridge the gap between bench-top and commercial production, our team can help solve your challenges.