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DSM in Food, Beverages & Dietary Supplements

Sustainable baking with enzymes

You can achieve major reductions in the carbon footprint of your bread by using enzymes like Panamore® for dough strengthening in the baking process.
Sustainable baking

More sustainable baking

Because of its ability to provide consistent emulsification in bread, our Panamore enzyme makes for a more sustainable product without the need for other ingredients. That’s why our Panamore customers have cut CO2 emissions by up to 80%, with a 90% reduction in fossil fuel usage and a 70% reduction in respiratory (in)organic emissions.

By our calculations this equates to 70% less damage to the climate of our planet– while also improving production efficiency: For example, our enzymes are extremely easy to integrate into your existing processes.

Sustainable bread: Less waste

Another sustainable advantage of our baking enzymes like BakeZyme® for bread or CakeZyme® for cakes is less food waste. Good for the people, planet and profit.


Baking better bread with DSM enzymes


Better looking and tasting bread

Soft and indulgent cake that stays fresh for longer


Get that 'oven fresh' feel

Produce flour of higher quality


For consistent high flour quality


Achieve higher and more consistent bread quality with Panamore


Bouncy bread at much lower cost

Scientific approach to baking cakes


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