Baking comprises the use of enzymes from three sources: the endogenous enzymes in flour, enzymes associated with the metabolic activity of the dominant microorganisms and exogenous enzymes which are added in the dough. The use of bakery enzymes as a supplement to the flour and dough has been generally followed and has also been used for flour standardization.

Bakery Enzymes are usually added to modify dough rheology, gas retention and crumb softness in bread manufacture, to modify dough rheology in the manufacture of pastry and biscuits, to alter product softness during cake production and to reduce acrylamide formation in baked goods. The Bakery enzymes can be added individually or in complex mixtures, which may act in a synergistic way in the production of baked goods, and their levels are usually very low.

Extra enzymes added to the dough improve control of the baking process, allowing the use of different baking processes, reducing process time, slowing-down staling, compensating for flour variability and substituting chemical additives

With our range of bakery enzymes, the softness of the bread remains intact and the shelf life is extended. The increase in softness results in relatively few returns of stale bread, which helps to control inventory and logistics of delivery, thus reducing bread waste. Using our enzymes imparts a fluffier, more flavorful texture to muffins, pound cakes, heavy cream cakes, sponge cakes, and more. It also stays fresh and soft for a long time.