BakeZyme®: Enzymes for elasticity & reducing ascorbic acid

Improving baked goods with enzymes

Food Specialties | Home | Brands | Baking

November 07th, 2018

BakeZyme®: Enzymes for elasticity & reducing ascorbic acid

BakeZyme® helps keep dough elastic and strengthens gluten structure

Enzymes are natural proteins that act as catalysts for biochemical reactions, providing a wide range of quality improvements in baked goods. For centuries, enzymes have helped bakers get the best from their raw materials. Now, our family of baking enzymes is enabling bakers and millers to produce a better product, naturally, more efficiently and consistently - with the characteristics consumers expect like a good crumb structure and consistent appearance. 

We offer a complete portfolio of single-activity enzymes that deliver reliable and consistent results thanks to their ability to catalyze a precise process under specific conditions (temperature and pH). Once completed they become inactive, subtly simplifying the baking process. By simply adding natural processing aids like BakeZyme® to your baking mix you can achieve more tolerant, stable, elastic and less sticky dough which is easier and faster to handle.

  • 0418090 DFS Orange Checkmark_150x150px

    Elastic dough

    Keeps dough elastic, maintaining its ability to stretch.

  • 0418090 DFS Orange Checkmark_150x150px

    Replace oxidizers

    No chemical oxidizers required anymore.

  • 0418090 DFS Orange Checkmark_150x150px

    Consistent quality

    Consistent quality irrespective of flour and bread type.

  • 0418090 DFS Orange Checkmark_150x150px

    Texture & volume

    No compromise to product texture or volume.

  • 0418090 DFS Orange Checkmark_150x150px

    Fine crumb

    Results in bread with a fine crumb structure.

BakeZyme® Go Pure to control gluten strength

The use of a glucose oxidase during the dough making process is well known within the bakery industry. Most common glucose oxidases on the market originate from Aspergillus sp. DSM has developed a new glucose oxidase originating from Penicillium chrysogenum, called BakeZyme® Go Pure. 

BakeZyme® Go Pure allows for the dough to become elastic, maintaining its ability to stretch and creates new opportunities to use glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough.

BakeZyme® Go Pure - Master your flour, control gluten strength

Cut costs with BakeZyme® AAA and reduce ascorbic acid levels

Fluctuating ascorbic acid prices can seriously affect the cost-efficiency of bread production – especially in emerging markets. 

Our BakeZyme® AAA enzyme solution enables you to combat this challenge by reducing ascorbic acid dosages in bread in a cost-effective way, while maintaining the texture and volume consumers love.

This latest addition to our leading BakeZyme® family is a well-balanced and thoroughly tested blend of baking enzymes that offers a cost-effective way to reduce ascorbic acid in bread – for all bread and flour types, and with a smooth, short transition of your production processes.

Rest assured, at DSM we continue to be driven to help you produce cost-effective and high-quality bread with no compromise on product texture and volume – thus enabling better food for everyone.

The BakeZyme® range

  • BakeZyme®  AAA

    BakeZyme® AAA offers a cost-effective way to reduce ascorbic acid in bread.

  • BakeZyme® Go Pure

    Improves dough properties and strengthens the gluten matrix. Provides dryer doughs and works synergistically with hemicellulase.