Bread manufacturers can now achieve improved extensibility in their white breads thanks to DSM’s unique baking enzyme, BakeZyme® X-pan. Offering enhanced dough development, whiteness of crumb and increased volume, this innovative enzyme guarantees an effective way to bake better white bread.

BakeZyme X-pan is a fungal cellulase solution, which partially degrades non-starch polysaccharides – such as cellulose – in dough. This action helps solve common manufacturing problems in white bread-making, such as irregular crumb and reduced volume – factors that can often dissuade consumers from purchasing. Extensive tests prove that BakeZyme X-pan enhances product quality and texture in a wide variety of white bread applications, including French baguettes and batards as well as American sandwich bread.

“BakeZyme X-pan is a breakthrough ingredient for the baking industry ”, comments Caroline van Benschop, Global Baking Specialist, DSM. “ In a market where white bread remains a firm favourite with consumers, it is imperative manufacturers consistently deliver the best bread possible. With BakeZyme X-pan, they can produce appealing breads with increased volume and whiteness of crumb, so ensuring eating enjoyment.”

DSM is one of the leading suppliers of baking enzymes worldwide and offers a comprehensive, innovative range of products for bread improvement, cereal-based and milling applications. BakeZyme X-pan is DSM’s latest addition to its successful ‘Let’s BakeZyme’ range.