What can MYLAR® BAKE Do For You?
Enhance flavor profile
- Closed environment encourages topical flavorings to permeate throughout baked goods
- Cook from frozen raw vs. frozen pre-cooked for “right off the bakery line quality”
- Final baked product is crispy and crunchy every time
Increase shelf life
- Vacuum packaging eliminates freezer burn and flavor scalping
- Increases operational yield in restaurants and industrial kitchens
- Moisture retention eliminates “shrinkage” of retail goods off the shelf due to spoilage
Eliminate need for expensive baking pans
- Packaging is molded into desired specifications and shapes
- Cooking in the package from frozen or thawed eliminates the need for baker’s sprays and parchment paper
- No additional pans, parchment, non-stick baking mats or silicone bakeware
- No cleanup necessary.
Reduce fat, sugar and flavoring percentages
- High moisture cooking environment achieves moist flaky layers
- Increased moisture allows for less use of fats and sugars
- Eliminates need for excess fat additions due to non-stick function
Lower cost of ingredients and formulations
- Elimination of additional fats
- Less flavoring is required to achieve the same flavor profile
- High moisture retention reduces staling
Allow clean labels
- Products use less dough conditioners due to increased moisture
- Baking at high temperature allows for natural browning and reduced use of crisping or browning agents
- Steam functions as a leavening agent in the enclosed baking environment for shorter rise time
Provide appropriate isolation for gluten-free
- Baked goods are isolated within baking equipment
- Sandwiches can be baked away from gluten products because of film barrier