The firm has continued to develop S500 to keep up with the changing demands of the market.
The ‘new generation’ S500 improvers, introduced in 2013, include new patented Xylanese technology and additional freshness enzymes. Benefits include a better dough tolerance and increased machineability for consistent quality and volume.
The improver is used in many processes and across a range of products from white and wholemeal breads to Danish pastries and croissants.
Michael Lundtoft, marketing director at Puratos in the UK, said: “The ‘new-generation’ S500 is indeed the best thing that has happened to S500 – since S500.”
Also available in the new range are S500 Clean Label and S500 Sense, which contains a preferred natural sourdough.
Puratos introduced the first complete bread improver in 1953 and, in 1975, the S500 was brought to market.