Someday, your products will go stale. Recrystallization of the starch molecules, gluten cross-links and moisture re-distribution are the main causes. Thankfully, there are ways to at least keep this process at bay! How to slow staling with ingredients  Enzymes: alpha amylase, pullulanase, lipase, lipoxygenase, protease and other non-starch polysaccharide-modifying enzymes help decrease staling. Surface Active Lipids:  DATEM, SSL, [...]