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DSM in Food, Beverages & Dietary Supplements

Baking enzymes for Gluten-Free Bread

Gluten-free bread has become a strong contender in the evolving baking segment. Consumer research reveals that the majority of gluten-free bread consumers think that the softness of gluten-free bread needs to be improved. Other areas consumers feel are in need of improvement are moistness and shelf-life duration. DSM’s new range of gluten-free baking enzymes enables new opportunities for improvements in the gluten-free bread eating and tasting experience.
DSM’s new range of gluten-free baking enzymes enables new opportunities for improvements in the gluten-free bread eating and tasting experience.

Enzymes also benefit non-wheat applications

DSM consequently offers a tried-and-tested solutions toolbox to cater to diverse formulations, backed up by deep market knowledge and application expertise — including in gluten-free baking. DSM’s new range of specially formulated gluten-free baking enzymes adds to the company’s portfolio and service offering, and will help product developers save time and resources in creating gluten-free bread that satisfies consumer expectations.

Download our portfolio of baking enzymes for Gluten-Free bread here to find out more or contact one of our baking team experts via Contact us.

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