Baking

We help bakers do more with less – literally.

Our baking enzymes and ingredients unlock savings for you across the value chain – with no compromise in flavour, texture or safety.

Save up to 50% on ingredients like emulsifiers and ascorbic acid. More

Reduce gluten through the use of natural ingredients that increases dough volume, texture and strength in wholemeal and wholegrain products. More

Cut waste and increase shelf life by perhaps a day or even two for bread and cakes through softer, more resilient crumb. More

Increase your yield through unique enzymes that speed-up water absorption in the dough and increase the volume of bread – consistently. More

Use 20% less fat and increase shelf life in your cake recipes by using highly effective natural enzymes. More