CakeZyme™: The benefits

Whether you’re improving your existing portfolio or creating new products, CakeZyme™ can help you:

Reduce costs: CakeZyme™ allows manufacturers to use up to 20% less raw materials in their formulations while achieving better quality end products and potentially reducing handling costs.

Add volume: CakeZyme™ improves the emulsifying properties of egg lecithin, resulting in increased viscosity. More air is retained in the mix, which means higher egg volume.

Improved crumb structure. Better aeration in the cake batter means CakeZyme™ has a positive influence on the cake structure. The result? Manufacturers can create fresher, softer cakes.

Increased softness. The lysolecithin released by CakeZyme™ reacts with the starch helixes in the mixture, causing the starch to retrograde more slowly – resulting in a softer crumb.

Extended shelf life. CakeZyme™ provides a fresh, spongy crumb for longer, extending shelf life.