CSM European Bread Product Development Centre director Hans Moonen said the DCT has been developed to overcome the fluctuations in production, and achieve greater consistency and efficiency.
"We now offer DCT ingredients to create doughs which can meet a range of very specific manufacturing requirements." Moonen added.
The company noted that DCT can counteract variations in the quality of raw materials, while addressing issues related to the use of certain bread manufacturing equipment. It also offers fresher bread with softer crumb, increased shelf life, and no requirement for additional E-numbers.
