The use of enzymes is well established among bakers and their many benefits have made them an integral part of baking all around the world. While enzymes initially started to contribute to various quality aspects of traditional bread, today bakers use enzymes in a great variety of baked goods such as rolls, specialty breads, frozen & retarded dough, biscuits, crackers and wafers for a multitude of reasons.
The improvement of dough properties and in the end higher quality baked goods is not the only reason anymore to look for solutions in enzymes; more recently enzymes are also being used to replace chemical substances such as bromate, metabisulfite and emulsifiers.
More information on our enzyme solutions for baking can be found on the below links
Choose your field of interest.
Enzyme solutions for flour and breads