Cut ingredients by 50%

Costs of ingredients like emulsifers and asbscorbic acid are rising. We can help you to reduce them signifantly.

Reduce DATEM through the use of Panamore™, our unique enzyme that delivers tolerance and loaf volume providing the same or even better effects than DATEM whilst reducing up to 50%. And innovation never stops. Already we're developing new solutions based on Panamore™ technology to reduce your costs even further.

Use less ascorbic acid. If the conditions are right, we can help you achieve this with our Bakezyme® GO range.

Achieve all this consistently, with different seasonal flours across the year.