Enzymes for better tasting bread for longer
Softer bread: Meeting consumer needs
Anti-staling enzymes like our BakeZyme® range will help keep you bread fresh and soft for up to 21 days, appealing to waste-conscious consumers; while they also provide the robustness and resilience needed to cope with storage and transportation through to retail shelves.
Better bread freshness
The bright science behind our anti-staling bread amylases is proven to delay crumb staling and get greater elasticity into the bread. We do it by modifying the starch properties during gelatinization of the bread and stopping it degrading.