BakeZyme® - Master your flour, control gluten strength
BakeZyme® Go Pure, master your flour, control gluten strength
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BakeZyme® AAA, enabling cost-effective production of bread
Fluctuating ascorbic acid prices can seriously affect the cost-efficiency of bread production – especially in developing countries.
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.
- No compromise on product texture or volume
- Consistent quality irrespective of flour and bread type
- Supported by DSM’s application experts.