Reduce gluten in high fibre breads

We’ll help you overcome major obstacles: Meeting growing consumer demand for healthier, high-fibre breads…while also minimising costs.

Cut your spending on gluten for wholemeal or wholegrain products while actually improving the bread’s performance by using our Bakezyme® WholeGain range.

Increase volume and dough tolerance using BakeZyme® WholeGain. This ingredient breaks down cellulose fibrils, enabling gluten to be developed more efficiently. 

Reduce cycle time through process-tolerant dough that makes the bread base more pliable and user-friendly for large baking production lines.

Increase demand for your products though better tasting high-fibre bread with improved proofing stability.