Enzymes are natural proteins that act as catalysts for biochemical reactions, providing a wide range of quality improvements in baked goods. For centuries, enzymes have helped bakers get the best from their raw materials. Now, our family of baking enzymes is enabling bakers and millers to produce a better and tastier product consistently - with characteristics consumers expect like a good crumb structure, consistent appearance and improved shelf life.
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. By simply adding natural processing aids like BakeZyme® to your baking mix you can achieve more gluten - free as well as tolerant, stable, elastic and less sticky dough which is easier and faster to handle.