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Learn how our coated Fumaric Acid effectively extended the sandwich bread shelf life to 11 days, four days beyond the requirement.
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A look at inhibiting mold growth on hamburger buns through the power of microencapsulation.
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Learn how slow-release sorbic acid can extend the shelf life of breads beyond 20 days and increase dough volume by 17%.
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Customers who sampled the rolls overwhelmingly preferred the bigger volume, better texture and delicious taste of newly formulated dinner rolls.
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An inside look at solving a complex leavening challenge.
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Learn what to do when yeast alone does not deliver crispy, great-tasting crust with high leavening volume.
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Whereas older microencapsulation processes typically deliver 50% actives, Maxx’s technology allows for payloads of 70% and higher.
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Maxx chemical & biological leavening agents are used in doughs and batters to create better texture in finished products.
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A look at inhibiting mold in bread manufacturing plants.
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Find out what makes microencapsulation your best tool for delivering gluten-free products with better texture and longer shelf life.
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Replacing raw Potassium Sorbate with slow-release Sorbic Acid delivers a world of benefits to bakers.
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Learn how microencapsulating yeast can reduce overdosing and improve functionality and storage savings.
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Discover how Maxx blended a quick solution to an urgent need.
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See how Maxx reduced sugar, salt and yeast – and still delivered a great-tasting, more cost-effective product.
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Find out when to use this slower-release acidulant in your baked goods.
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Masking the bitter taste (without the use of expensive flavorings) makes for a more nutritous muffin.
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Discover how Maxx microencapsulated fumaric acid to extend tortilla shelf life by 35 days.
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A discussion on improving gut health across human and animal species.
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Find out how we used slow-release acidulants to eliminate mold in muffins and cookies.
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If your mold inhibitors aren’t effective, even blockbuster baked goods can go bad.