The quest to specify the perfect loaf of bread is probably mission impossible. Bread comes in a huge variety of types of all shapes and sizes, and is made from a multitude of ingredients. All to satisfy differing consumer requirements, expectations and tastes across the world. So even agreeing on a common set of criteria in order to make a comparative evaluation of different breads is a non-starter. Having said that, there is one characteristic that is surely indispensable to a perfect loaf.
So let’s rephrase the question.
Consumers can easily identify a perfectly fresh loaf. If they are able to, they will conduct the “squeeze test” – a quick and basic way to tell (and feel) if a loaf of bread or pack of buns on the store shelf is still soft and fresh. If it fails the test, it won’t end up in the shopping basket.
At home, that loaf of bread will be put through the same test repeatedly over the coming days, when it’s brought out at meal-time. If it fails the test time this time around, it may end up in the waste bin.
The freshness of bread – even more so, its long-lasting freshness – is the baking industry’s “holy grail”. This is where DSM can help, with two of our BakeZyme® enzyme solutions. They are designed to help bread producers rise above the freshness challenges that can make or break consumer choices. And contribute to reducing food waste at the same time.
BakeZyme® Master is a premium maltogenic amylase that enables bread producers to maximize freshness, resilience and foldability in baked goods, such as on-the-go sandwiches and tortilla wraps.
BakeZyme® Master is the perfect solution for challenging applications such as those which are low in pH, it improves the sugar tolerance over the first generation maltogenic amylases and is also applicable in gluten free applications.
Bakezyme® Master helps bakers to produce bread with supreme resilience, delayed staling, more softness during shelf life and proven sensory benefits (e.g. even after seven days, bread has a softer crumb and is more moisty).
By extending the shelf life of bread, it supports industry players in actively reducing food waste. What’s more, this solution particularly increases the foldability in baked products like tortilla wraps, preventing cracking at folding points. This enables producers to achieve a stronger product appeal for consumers and improve process efficiency for manufacturers.
BakeZyme® Fresh XL is an innovative enzyme for industrial bread producers looking to significantly improve softness, moistness and resilience in on-the-go baked goods such as sweet buns and white bread sandwiches.
Following extensive trials in a range of bread and flour types, BakeZyme® Fresh XL has been specifically designed to cater to consumers’ increasing need for convenient, on-the-go breads that stay fresh for longer.
Recently, our BakeZyme® Master and BakeZyme® Fresh XL baking enzymes received the prestigious Ringier Technology Innovation Award 2020 in the category of Food & Beverage Ingredients. As one of the most influential industry awards in China, this recognition is a source of pride for DSM’s baking team, and especially our technical and application experts and dedicated scientists. The award also validates our solutions for industrial bakers looking to solve their freshness challenges without compromising on the softness and resilience of their bread.
DSM’s team of baking experts – the bright minds behind our award-winning BakeZyme® solutions – aims to be a trusted partner for customers looking to solve their freshness challenges. Working together, we can harness innovation to create bread products that taste delicious and have broad consumer appeal.
DSM’s team of baking experts aims to be a trusted partner for customers looking to solve their freshness challenges. Working together, we can harness innovation to create bread products that taste delicious and have broad consumer appeal.
Our experts are always ready to help you
18 May 2021
Keeps dough elastic, maintaining its ability to stretch.
No chemical oxidizers required anymore.
Consistent quality irrespective of flour and bread type.
No compromise to product texture or volume.
Results in bread with a fine crumb structure.