The role of enzymes

Enzymes are key tools within the modern bakery. They bring cost-reduction, process control and wide-ranging quality improvements; and can help across many applications including biscuits/cookies, cakes, pastries, tortillas, doughnuts and, of course, all bread types.

Enzymes work by converting components naturally present in bakery ingredients (the substrates) into modified forms. It’s this partnership between the ingredients and the enzymes that brings out the very best of the materials already being used – thus creating great products time after time.

Of course the most important ingredient in baking is flour. But the cost and quality of wheat is far from constant due to seasonal factors, climate conditions, yield of harvest and the processing environment.

For the baker, this can put immense pressure on profit margins. However, enzymes bring production-tolerance in the baking process, enabling high-quality products to be produced consistently from one season to the next.

More specifically enzymes have a proven track record in baking by providing:

• Improved dough handling and process tolerance
• Increased baked volume
• Finer crumb structure
• Improved crispiness and colour
• Softer crumb and extended shelf life
• Replacement of traditional emulsifiers
• Reduced reliance on high-cost ingredients such as gluten
•  Acrylamide reduction

   In other words, enzymes help to increase profits, and bring confidence to you that you are in control.