Taste & indulgence

Cookies, crackers and snacks are all about an indulgent eating experience. And with our BakeZyme enzymes you can bake consistently golden, crispy cookies or crackers: Our enzymes improve shape, texture and appearance – taking consumers’ sensory experience to the next level.

Production efficiency

We also help you overcome specific applications challenges. By adding BakeZyme to hard dough biscuits you can improve dough relaxation, which in turn increases dough extensibility and cuts mixing time.

BakeZyme in crackers improves dough development, reduces fermentation time and leads to more consistent fermentation. While our baking enzymes can also help solve wafer challenges - like high batter viscosity and appearance of gluten lumps.

The result: An industrially made cracker or cookie with a homemade taste and feel that keeps you in control of your baking processes – and costs.

Responsible food delivery

Now you can also significantly reduce acrylamide levels with no effect on the taste or texture of the end product, with our Preventase® range.

Solutions

Product