- EMEA, Americas & APAC
- Latin America
Consumers love the artisanal appeal of an indulgent croissant or Danish. But how can you create a yeasted laminated pastry that’s crispy on the outside, melt—in-the-mouth soft on the inside – and all in a more consistent and label-friendly way? Welcome to our unique baking enzyme solutions, ideal for both unproofed or fully proofed frozen, yeasted laminated pastry. Enjoy it all.
At DSM, we understand that creating a consistently outstanding product is not an easy job, given the limited availability and quality of raw materials. With our solutions you can overcome these challenges through our proven BakeZyme® portfolio, which delivers improved dough handling - and gives you greater control of volume, crumb structure and overall baking performance.
So, if you’re striving for yeasted laminated pastry with a bouncy, open cell structure which is crispy on the outside - look no further. Our enzyme solutions are label friendly; they have no impact on the delicious taste of your product; and are supported every step of the way by our pastry experts. It’s baked in!
Our pastry experts are always ready to help you.
If you are an existing customer, please go directly to our Customer Portal.
Our versatile portfolio of proven baking enzymes (including amylase, xylanase and glucose oxidase) - that help you create laminated pastry with the sensory qualities that consumers love.