Optimization is a piece of cake
Cake enzymes for proven performance
Our enzymes are natural, easy to use, proven to work effectively – and have no effect on the delicious taste of your product. And they reduce costs. What’s more, CakeZyme® improves cake crumb structure, enabling manufacturers to create finer, more consistent cakes.
Reduce your reliance on raw materials
From pound cake to muffins, high ratio and sponge cake, you can create a consistent high-quality product and reduce reliance on raw materials – like eggs - by using our CakeZyme® range.
Cake moistness for longer
Not only do baking enzymes like CakeZyme® produce a soft cake with more volume; they also make the cake softer and fresher for longer, thus appealing to consumers’ growing desire to avoid food waste and get the very best value from food. In fact, tests prove that cakes made with our enzymes have crumb softness equivalent to a freshly baked cake that lasts for two to three months.