Enzymes for baking
We offer a complete portfolio of single-activity enzymes that deliver reliable and consistent results thanks to their ability to catalyze a precise process under specific conditions (temperature and pH). Once completed they become inactive, subtly simplifying the baking process.
Improving baking products
Our enzymes help you to increase volume of baked goods while improving crumb structure, shape and crust color. We’ve also developed a range of amylases and lipases specifically to improve initial softness of bread and cakes and keep them fresh for longer.
Optimizing process and cost
By simply adding natural processing aids like BakeZyme® to your baking mix you can achieve more tolerant, stable, elastic and less sticky dough which is easier and faster to handle.
Enzymes also support you in cutting costs without the need for additional ingredients such as high protein wheat, emulsifiers and gluten.
Baking enzymes for organic bread
DSM has a specified portfolio of enzymes suitable for organic labeling – compliant with EU and USA legislation - for bakeries looking to produce organic bread. Click here to learn more.