Sustainable baking with enzymes
More sustainable baking
Because of its ability to provide consistent emulsification in bread, our Panamore enzyme makes for a more sustainable product without the need for other ingredients. That’s why our Panamore customers have cut CO2 emissions by up to 80%, with a 90% reduction in fossil fuel usage and a 70% reduction in respiratory (in)organic emissions.
By our calculations this equates to 70% less damage to the climate of our planet– while also improving production efficiency: For example, our enzymes are extremely easy to integrate into your existing processes.
Sustainable bread: Less waste
Another sustainable advantage of our baking enzymes like BakeZyme® for bread or CakeZyme® for cakes is less food waste. Good for the people, planet and profit.