Gingerbread
- Reduction of the conditioning time
- Improvement of processing properties (dough/mass processing, tackiness)
- Improvement of freshness / juiciness
- Improvement in loosening
- Increased height of baked good
- Fiber enrichment
- Color intensification
- Natural golden-yellow to dark-brown shades
- Flavor rounding
- Natural sweetness from apples
- Sugar substitute
- Improved browning
