The company said a 2% inclusion of Synergie Melody and Synergie Superdust in a standard white loaf commercial recipe will provide up to a day's additional shelf-life with additional springiness maintained to at least the best before date.
Even when emulsifiers are reduced the inclusion is still fully effective, giving bread manufacturers the opportunity to improve their product and clean up their labelling as the two new starches are wheat based.
Niamh Davern, development technologist at Ulrick & Short, explained: “The Synergie range has already proved itself in many food applications, including for thickening savoury sauces.
“This is a fresh development, which has been undergoing trials for some time with a well-known bakery customer, and we're completely confident in our claims of increased shelf-life and volume, plus enhanced softness and springy texture but with absolutely no adverse effects."
Davern said at the moment bakeries may use enzymes to enhance their products artificially, with no requirement to declare these.
“According to Campden BRI, this situation could change as the trend for clean and clear labelling gains more momentum, and our new products could provide far-sighted bakers with the first step in the race to stay ahead of the trends and their competition.”