Better bread, naturally
Improve bread characteristics
By adding just a small amount of our enzymes, you can significantly improve bread characteristics; increase loaf volume; form fine and consistent crumb structures; strengthen dough; and boost processing tolerance. Our BakeZyme® range helps you delay crumb staling, while extending bread softness and resilience without creating gumminess.
Reduce bread costs
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.
Capitalize on the bread health trend
To support you in meeting the growing consumer demand for healthier products, we’ve developed solutions for reduced fat, reduced sodium and wholegrain breads.