CakeZyme®: For efficient cake production
Achieve better cake efficiency
More and more manufacturers are turning to enzymes for tackling some of the defining challenges in the cake industry. In fact, our customers are now benefitting from cakes that stay fresher and softer longer with less need for that most expensive of raw ingredients – eggs - and the associated handling and logistical costs.
Improved cake emulsification
CakeZyme® Smart boosts the emulsifying properties of egg lecithin, converting it into lyso-lecithin and thus optimizing egg usage by up to 20 per cent. CakeZyme® Smart will improve your cakes – particularly pound cakes and muffins – by increasing batter viscosity to produce a finer crumb structure and a more refined texture – as well as a higher cake volume.