Less egg more cake? We’ve got it cracked! 

Produce higher quality cake at lower cost

At DSM we understand the challenge of rising material costs in baking – which is why our experts developed the CakeZyme® range. These unique solutions help you achieve fast and efficient cost reduction – while maintaining great cake taste and boosting texture. 

Our enzymes are natural, easy to use, proven to work effectively – and have no effect on the delicious taste of your product. What’s more, CakeZyme® improves cake crumb structure, enabling manufacturers to create finer, more consistent cakes. From pound cake to muffins, high ratio and sponge cake, you can create a consistent high-quality product and reduce reliance on raw materials – like eggs - by using our CakeZyme® range.

Not only do baking enzymes like CakeZyme® produce a soft cake with more volume; they also make the cake softer and fresher for longer, thus appealing to consumers’ growing desire to avoid food waste and get the very best value from food. In fact, tests prove that cakes made with our enzymes have crumb softness equivalent to a freshly baked cake that lasts for two to three months.

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Our experts are always available to help.

If you are an existing customer, please go directly to our Customer Portal.

The CakeZyme® product range

CakeZyme® Smart

CakeZyme® Smart – a reliable, cost-effective solution for enhancing cakes’ quality.

CakeZyme® Sublime

With CakeZyme® Sublime you can make softer, longer-lasting cakes at a competitive price.

CakeZyme® Majestic

CakeZyme® Majestic combines lipase and amylase technology to produce cakes that maintain oven-fresh qualities over an extended shelf life.

Reduce eggs and costs with CakeZyme® Smart

Now you can bake cakes using 20% fewer eggs - and even up to 50% when combined with its sister ingredient, CakeZyme® Sublime thanks to our advanced lipase technology. CakeZyme® Smart improves the emulsifying properties of egg lecithin - optimizing egg usage and lowering your raw ingredient and handling costs.

Improve cake texture and shelf life with CakeZyme® Majestic

If you want to boost texture in long-shelf life (4 week) applications, look no further than CakeZyme® Majestic. It maintains a softer texture and a moister, more cohesive (and less crumbly!) crumb – long-term.

Replace emulsifiers without missing a beat – with CakeZyme® Sublime

Are you looking to keep your cakes fresher for longer – and all with a friendly label? CakeZyme® Sublime releases natural emulsifiers from lipids into your cake recipe – delivering long-lasting freshness without the emulsifiers.

Make great gluten-free cake with CakeZyme® Majestic GF

Creating soft, moist gluten-free cake isn’t an easy job – but now it’s achievable with CakeZyme® Majestic GF. It gives your cake a moister, less crumbly mouthfeel – with a significantly more cohesive crumb.

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