Milling

Baking enzymes for flour

Food Specialties | Home | Markets | Baking

October 29th, 2018

Milling

The highest quality flour at a competitive price

Delicious cakes and tasty bread starts with high quality, consistent flour that balances variations and inconsistencies year-round at the most attractive cost. 

Based on customer & consumer insights, extensive science, and lengthy experience in the baking business, our specialists understand the specific characteristics of high quality flour and know that each application has unique flour requirements. We use this expertise in developing baking enzymes to get the most out of raw materials ensuring the production of the highest quality and price competitive flour, all year round. 

For instance, with the BakeZyme® range, you can easily improve or correct flour quality, optimizing diastatic activity, and providing faster fermentation and stronger dough which is easier to handle. When added to flour, our baking enzymes also increase volume, softness, and freshness of the end product.

Product range

  • BakeZyme®

    Baking enzymes to correct or improve flour quality resulting in softer and fresher end product.

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  • Panamore®

    Baking enzyme to that is compatible with all types of flour no matter processes method or end product.

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