Master your flour
Our baking enzymes help you to get the most out of the raw materials, ensuring that you produce the highest quality and price competitive flour, all year round.
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.
Our team of flour improvers
Over the years, our customers have benefitted not only from our range of baking enzymes, but also from the expertise behind them. Our team of baking scientists can support you throughout the entire milling process, enabling you to correct flour as cost-effectively as possible.