2026
1. Introduction
Through extensive screening across various bread applications, Natura Guide has optimized and launched ULTRA FRESH—a maltogenic amylase specifically tailored for China's industrial baking sector. It not only maintains bread softness and improves mouthfeel throughout the shelf life but also features high sugar tolerance and low dosage requirements.
Co-developed by Natura Guide and our Italian partner, this product adopts Europe's latest third-generation maltogenic amylase technology, making it more suitable for Chinese baking products. Natura Guide holds the exclusive sales rights in China.
2. Product Features & Advantages
- Maintains bread soft, moist and elastic throughout the shelf life
- Tolerates high-sugar formulas with low dosage while delivering equivalent freshness
- Perfectly preserves the product's freshness
Enzyme Activity vs pH & Temperature
- Optimum pH range: 5-7
- Optimum temperature range: 50-70°C
- No risk of excessive yeast activity
3. Test Application (Italian Partner Test Protocol)
Application: Sweet dough
We tested 3 different recipes:
- Recipe A: Standard, without maltogenic amylase
- Recipe B: With 50 ppm of competitor enzyme
- Recipe C: With 30 ppm of ULTRA FRESH
Standard Recipe
| Ingredient | Weight (g) | % of total flour weight |
|---|---|---|
| Wheat flour (W320-350) | 100 | 100.00 |
| Water | 35 | 35.00 |
| Bread improver | 1 | 1.00 |
| Fresh yeast | 4 | 4.00 |
| Caster sugar | 13 | 13.00 |
| Eggs | 17.5 | 17.50 |
| Butter | 25 | 25.00 |
| Salt | 1 | 1.00 |
Physical Parameters Test Results
| Item | Recipe A | Recipe B | Recipe C |
|---|---|---|---|
| Height in the center before baking (cm) | 10.20 ± 0.1 | 10.65 ± 0.1 | 10.65 ± 0.1 |
| Height in the center after baking (cm) | 13.68 ± 0.3 | 14.06 ± 0.4 | 14.06 ± 0.3 |
| Oven spring (%) | 34.1 | 32.0 | 32.0 |
| Weight after proofing (g) | 414.5 ± 1.9 | 415.1 ± 0.5 | 415.0 ± 1.6 |
| Volume (mL) | 2881.0 | 2868.0 | 2174.3 |
| Specific volume (mL/g) | 6.92 | 6.91 | 6.25 |
| pH | 5.29 ± 0.6 | 5.28 ± 0.6 | 5.28 ± 0.6 |
Conclusion: No significant difference compared with competitive products.
◆ Shelf Life Study
The tin bread was used for the shelf life study. Evaluation days were:
- DAY 1 (1 day after baking)
- DAY 4
- DAY 9
- DAY 17
- DAY 24
- DAY 31
TPA Analysis Conditions
| Parameter | Value |
|---|---|
| Pre test speed | 2mm/s |
| Test speed | 5mm/s |
| Post test speed | 2mm/s |
| Force | 3g |
| Distance | 10% |
| Load cell |
5kg
|
Shelf Life Study Results
Conclusion: During the shelf life, toast with ULTRA FRESH is softer with better taste and elasticity compared with competitive products. Compared with the control group, adding maltogenic amylase can significantly improve the volume, texture, oven spring and elasticity of toast.
3. Test Application (Natura Guide Test Protocol)
Test Recipe
| Ingredient | Dosage (g) |
|---|---|
| High-gluten flour | 1000 |
| Sugar | 120 |
| Yeast | 12 |
| Butter | 50 |
| Milk powder | 30 |
| Salt | 10 |
| Bread improver | 5 |
| Maltogenic amylase | 50ppm / 60ppm / 100ppm |
Test conditions:
Room temperature, tested on day 1, day 10, day 20, 1 month and 3 months.
4. Test Application Conclusion
- Adding ULTRA FRESH can significantly improve bread softness and effectively delay starch retrogradation
- Adding ULTRA FRESH can improve bread elasticity and mouthfeel
- Adding ULTRA FRESH can maintain bread freshness throughout the shelf life
