BAKERY

Taste, texture and health Enjoy it all

Making baked goods great

Consumers today are continuously looking for baked goods that are healthier, better tasting - and that offer more variety and value. As a true baking industry partner, we’re on a mission to help industrial bakers, millers and manufacturers boost the taste, texture and health of your products – while improving baking efficiency.

Scientific curiosity and in-depth research are what drives our innovation power. Which means investing heavily in the development of baking solutions that improve your bread, cakes, biscuits and snacks. For example, our fortification solutions can pack nutrients like vitamin D and Omega-3 into your products; while our baking enzymes enable the reduction of acrylamide levels, soft and tasty gluten-free bread, and increased production efficiency.

Wherever you are, our baking team is here to help, bringing not only scientific and technical expertise but also strong consumer and customer insights. All of which means that you no longer need to choose between taste, texture and health. Enjoy it all.

Our Bakery experts are always ready to help you

Bakery applications

Our baking enzymes help to reduce costs and improve the quality of a wide range of baked goods, from flour and bread to snacks and cake.

Solutions for bread

We understand the art of baking - and through a proven range of baking enzyme solutions we help you create bread that looks, tastes and feels good, at minimal cost.

Solutions for cake

You can improve cake moistness and softness while creating that ‘oven-fresh’ indulgent quality – all by using our cake enzyme solutions in your cake mix. We’ll help you extend shelf life and reduce costs.

Baking fortification

Here at DSM, our expertise goes beyond baking. We’re also one of the world’s leading nutrition manufacturers. So, why not take advantage of our fortification solutions that pack everything from Omega-3 to vitamin D into your products.

Milling solutions

If you want to correct or improve the quality of your flour, look no further than our range of baking enzymes. They balance variations and inconsistencies year-round - at the most attractive cost.

Crackers, cookies and snacks

By using the right enzymes, you can produce crackers, cookies and snacks that consistently look and feel great. Our BakeZyme® range is ideal for most fine baking applications and is supported by our long-standing knowledge of the baking industry, which gives you maximum control over your baking process.

Our Bakery ingredients

BIO-GUMS GELLAN & XANTHAN

Explore our Bio-Gums Gellan & Xanthan below.

BIOPRESERVATIVES

Explore our Biopreservatives below.

ENZYMES

Explore our Enzymes below.

INGREDIENT PROCESSING

Explore our ingredients below.

NUTRITIONAL LIPIDS

Explore our Nutritional Lipids below.

PECTIN

Explore our Pectin below.

Pectin

 

TECHNICAL ANTIOXIDANTS    

Explore our Technical Anitoxidants below.

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