DSM offers a broad range of baking enzymes, preservation systems and ingredient solutions that enable manufacturers of baked goods to react quickly to consumer demand for less salt, acrylamide, additives, emulsifiers and gluten-free bread– all while ensuring great tasting baked goods and snacks that consumers love.
Consumers today are continuously looking for baked goods that are healthier, better tasting and offer more variety and value. As a true baking industry partner on a mission to enable better food for everyone, we offer ingredients and solutions to help baked goods manufacturers cater to these wishes.
Our baking experts work closely with our customers around the world to create baked goods that taste good and look great. Scientific curiosity and thorough research in the baked goods arena is key to our innovation power. Therefore, we deeply invest in research to discover and develop baking ingredients that help manufacturers of baked goods improve baking performance and product efficiency in bread, cakes, biscuits and snacks.
Based on our foundation of consumer and customer insights, science, sustainability and baking expertise together with our portfolio of baking enzymes, we enable higher quality baked goods, reduction of acrylamide levels and increased production efficiency. Whether you would like to get more from raw materials, enable consistency in high quality baked goods or produce softer and tasty gluten free bread, we have you covered with our enzymes and expertise.
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.
We understand the art of baking—and through a proven range of baking enzymes we help you achieve bread improvement – and a product that looks and tastes good, at minimal cost.
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.
Cake moistness, softness and that ‘oven-fresh’ indulgent quality can all be improved by using our special cake enzymes in your cake mix while enabling longer shelf life and cost reductions.
For correcting or improving the quality of flour look no further than our range of baking enzymes - which balance variations and inconsistencies year-round at the most attractive cost.