Bread

Baking enzymes for bread

Food Specialties | Home | Markets | Baking

December 04th, 2018

Bread

Bread that looks good and tastes great at minimal costs

Consumers today are continuously looking for bread options that are healthier, look better, taste great and contain less salt while they stay fresh for longer. We offer a proven range of baking enzymes that help achieve higher quality bread at minimal costs. As we are on a mission to enable better food for everyone we support bread improvers and bakers in creating natural, healthy and tasty bread that consumers love. 

By adding just a small amount of our baking enzymes, bread characteristics such as dough strength, processing tolerance, loaf volume and crumb structure can be significantly improved. For instance, take a look at our BakeZyme® range that helps delay crumb staling, keeping bread fresher for longer, while extending bread softness and resilience without creating gumminess. 

DSM baking enzymes enable you to save on ingredient costs by eliminating the need for ingredients like emulsifiers and gluten. By using our Panamore® range of lipases for example, you could achieve a 50 to 80% reduction in carbon footprint compared to using DATEM, SSL and CSL. In this way, teaming up with DSM Food Specialties allows bread manufacturers to stay ahead of their game. 

Want to know more about the right product for bread applications, take a look at the product range below or contact us

Product range

  • BakeZyme®

    Baking enzymes that improve bread softness, volume and crumb structure, for higher quality bread that looks good and tastes great.

    Read more >

     

  • Panamore®

    Versatile baking enzymes that improve dough strengthening, allowing for preservatives reduction. For soft, bouncy bread at lower costs.

    Read more >

     

  • PreventASe®

    Award-winning baking enzymes to reduce acrylamide levels in bread up to 95% without having an impact on taste, texture or appearance.

    Read more >