Enzymes and baking
For centuries, enzymes have helped bakers get the best from their raw materials.
Baking with enzymes
Whatever your needs, we’ll make sure you bake your way to better results every time.
Enzymes are natural proteins that act as catalysts for biochemical reactions. Their reliable, consistent action can help you improve your baking production in many ways, including:
Process and cost optimization
- Improved dough handling
- Tighter process control
- Faster production
- Cost-effective flour correction
- Lower costs through replacing emulsifiers
Quality improvement
- Increased baked volume
- Finer crumb structure
- Enhanced crispiness and color
- Softer crumb
- Extended shelf life
- Acrylamide reduction
Sustainability
- Reduced eco-footprint through replacement of emulsifiers
- Extended shelf life
