Corbion recognizes that oils and fats play a major role in helping bakers maintain consistent quality and predictable performance in baked goods. But with ongoing pricing and supply constraints, bakers are looking for relief. The enzyme-based Vantage 2060 lets bakers deliver consistent, high-quality products, while eliminating the use of mono and diglycerides. Vantage 2060 reduces oils and hard fats by up to 60% and can be used alongside other dough improvers and ESL solutions for easy formulation. 

Visit Corbion’s website for more information.