Crackers, biscuits and wafers
Whether you’re baking crispy crackers or soft, buttery biscuits, enzymes can help you deliver sensory heaven at a price that’s kind to consumers’ pockets.
Bake to suit any taste
Partner with us to discover tailor-made solutions for better cookies, crackers and biscuits. Our BakeZyme® range for biscuits and crackers is proven to control costs and boost quality Specifically, it can:
- Improve dough development
- Consistent fermentation
- Prevent shrinkage and improves sheetability
- Reduce gluten lumps formation in wafers
- Prevent ‘checking’
We also offer PreventASe® for acrylamide mitigation in biscuits, crackers and cookie applications. PreventASe® reduces acrylamide levels by up to 90%, without impacting dough or finished product characteristics.