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Crumb Softeners

Watson Inc

[American]
Contact:

address:
301 Heffernan Drive West Haven CT 06516
Tel:
1-800-388.3481
Fax:
1-203-932.3000
Http:
www.watson-inc.com
E-mail:
order@watson-inc.com

See larger image

Product Type:
Food & Beverage
Post Date :
2014-07-18 10:49:17
Expiry Date:
6 months
Quantity:
Specs:
contact us
Payment Method:

  • Product Detail
  • Company Profile
  • Products List
  • Contact
  • Our Stay Soft™ line of softeners is designed for use in breads, rolls, bagels, muffins and sweet goods. Stay Soft keeps baked goods softer longer, resulting in improved consumer appeal, reduced stale returns and extended shelf life. In addition, the use of Stay Soft™ allows the baker to reduce the frequency of store deliveries and the number of short production runs. Stay Soft™ can also reduce requirements for mono- & diglycerides for low fat products and cost savings.

    • Stay Soft™ 275: A blend of enzymes which improves crumb grain and texture while extending shelf life. Stay Soft™ 275 is supplied in 10 gram, dough soluble film packets, which eliminates the need to scale or handle enzyme blends. Correct dosage is assured every time.
    • Stay Soft™ 301: Designed for promoting a soft, chewy texture in bagels.
    • Stay Soft™ 450: A crumb softener system which combines the grain and textural improvement properties of mono- & diglycerides with the shelf life extension properties of enzymes.
    • Stay Soft™ 550: A fully functional, hydrated form of wheat fiber and mono-diglycerides which exhibits unique textural and water binding properties. It is these properties which allow Stay Soft 550 to give a moister crumb and a more appealing product.
    • Extended Shelf Life Stay Soft™ 700 or Stay Soft™ 720: for beyond 12 days after baking.
    • Stay Soft 600™ Series: Designed for snack cakes, muffins and cupcakes.

Founded in 1939, our headquarters, located in West Haven, Connecticut, is home to our modern 85,000 and 50,000 sq. ft. facilities of our manufacturing, warehouse, analytical and research & development departments.

  • Watson has a second 66,000 sq. ft. manufacturing and distribution center in Taylorville, Illinois.

Watson

Watson is one of the highest quality suppliers of products and services geared towards enhancing human health and nutrition around the world. We are a leader in developing quality products and ingredient systems for the food, and supplement industries. Expertise in microencapsulation, agglomeration, micronizing, spray drying and film technology allow us to develop unique formulations and products using Watson manufactured value-added ingredients.

  • Our Stay Soft™ line of softeners is designed for use in breads, rolls, bagels, muffins and sweet goods. Stay Soft keeps baked goods softer longer, resulting in improved consumer appeal, reduced stale returns and extended shelf life. In addition, the use of Stay Soft™ allows the baker to reduce the frequency of store deliveries and the number of short production runs. Stay Soft™ can also reduce requirements for mono- & diglycerides for low fat products and cost savings.

    • Stay Soft™ 275: A blend of enzymes which improves crumb grain and texture while extending shelf life. Stay Soft™ 275 is supplied in 10 gram, dough soluble film packets, which eliminates the need to scale or handle enzyme blends. Correct dosage is assured every time.
    • Stay Soft™ 301: Designed for promoting a soft, chewy texture in bagels.
    • Stay Soft™ 450: A crumb softener system which combines the grain and textural improvement properties of mono- & diglycerides with the shelf life extension properties of enzymes.
    • Stay Soft™ 550: A fully functional, hydrated form of wheat fiber and mono-diglycerides which exhibits unique textural and water binding properties. It is these properties which allow Stay Soft 550 to give a moister crumb and a more appealing product.
    • Extended Shelf Life Stay Soft™ 700 or Stay Soft™ 720: for beyond 12 days after baking.
    • Stay Soft 600™ Series: Designed for snack cakes, muffins and cupcakes.