By Casper Høy Simonsen, bakery application specialist
One day of freshness is all you get with a traditional flatbread. We put a new fresh-keeping solution to the test.
Naan, roti, chapatti, baladi – flatbreads go by many names in those countries where they are part of the staple diet. Common characteristics are that they are cheap, simple and, traditionally, have a shelf life of just one day.
A question we are sometimes asked is whether we have any solutions that can keep flatbreads fresher for longer without putting up the price.
From our work with tortillas, we have quite some experience in this area. Our tailored blend of emulsifiers, enzymes and encapsulated acid can maintain the softness and flexibility of tortillas for up to nine months.
Tests in roti
In markets such as Pakistan, Egypt and UAE, industrial manufacturers have far lower expectations for flatbread shelf life – perhaps only one week. To accommodate this shorter timeframe, we have been testing the functionality of a new enzyme blend in a roti recipe.