X–TEND C is an enzymatic improver in powder, studied for the preservation of softness of baked products. X-TEND C is the result of a long research and development process that has given origin to a product without chemical emulsifiers, easy to use, and of great efficiency in many baked products.

The main activity of X-TEND C is the decrease of starch retrogradation and consequently the maintenance of a soft, fresh and elastic crumb for a long time. All this is obtained by simply using termolabile enzymes, which are totally inactivated during normal oven temperature so that there are no risks of overdosage. X—TEND can be widely applied in all baked products.

The recommended dosage is between 0.5-0.7% on total flour weight. In general it is recommended to increase the dosage in proportion of the requested shelf life.

X-TEND retards the staling process and enhances the maintenance of a fresh, appetising and soft product for any days after baking.

X-TEND C is also available in the organic version with the name of X-TEND BIO.

Dosed at 0,5% to 0,7% on flour weight, X-TEND BIO is an effective anti staling agent and can maintain bread soft for many days.