Improve bread volume and flour quality
Improve flour quality
You can overcome inconsistencies in all types of flour - all year-round - by using our Panamore and BakeZyme enzymes. Their reliable, consistent action allows millers to significantly improve the wheat flour quality. In turn, the derivative flour performs better, with enhanced tolerance and stability, optimized diastatic activity and easier handling.
Easier dough handling
Our dough strengthening solutions improve dough handling, tolerance and stability – as well as providing a natural, relaxing solution that ensures mild and quick dough relaxation by breaking down the gluten network. With the help of our BakeZyme products you can achieve a dry dough surface that improves machinability, shortens drying time before slashing, and lessens blistering.
Improved bread characteristics
Ultimately, our baking enzymes boost loaf volume and overall oven performance to produce bread with a finer crumb structure and crust appearance. They help you achieve a regular and soft crumb structure and ideal shape, color and flavor of bread, making the crust more crispy or resilient depending on the type of bread.