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DSM in Food, Beverages & Dietary Supplements

Master your flour

For correcting or improving the quality of flour look no further than our range of baking enzymes - which balance variations and inconsistencies year-round at the most attractive cost.
Produce flour of higher quality

Our baking enzymes help you to get the most out of the raw materials, ensuring that you produce the highest quality and price competitive flour, all year round.

With the BakeZyme® range you can easily improve or correct flour quality, optimizing diastatic activity, and providing faster fermentation and stronger dough which is easier to handle. When added to flour, our baking enzymes also increase volume, softness and freshness of the end product.

Our team of flour improvers

Over the years, our customers have benefitted not only from our range of baking enzymes, but also from the expertise behind them. Our team of baking scientists can support you throughout the entire milling process, enabling you to correct flour as cost-effectively as possible.

Solutions

Wholemeal bread with no extra gluten added

Manage bread & flour costs

Replace expensive ingredients

Sandwich bread that stays fresh for longer

Prolong softness of baked goods

Extend softness by up to 21 days

Baguette bread baked with enzymes

Improve bread & flour quality

Improve volume and flour quality


Product

Achieve higher and more consistent bread quality with Panamore

Panamore

Bouncy bread at much lower cost