19 December 2024
Elastic dough
Keeps dough elastic, maintaining its ability to stretch.
BakeZyme®
Great tasting baked goods with enzymes.
Enzymes in our BakeZyme® range can help to keep dough elastic and to strengthen gluten structure
Enzymes are natural proteins that act as catalysts for biochemical reactions, providing a wide range of quality improvements in baked goods. For centuries, enzymes have helped bakers get the best from their raw materials. Now, our family of baking enzymes is enabling bakers and millers to produce a better and tastier product consistently - with characteristics consumers expect like a good crumb structure, consistent appearance and prolonged freshness.
We offer a complete portfolio of single-activity enzymes that deliver reliable and consistent results thanks to their ability to catalyze a precise process under specific conditions (temperature and pH). We offer a complete portfolio of enzymes that deliver reliable and consistent results thanks to their ability to catalyze a precise process under specific conditions (temperature and pH). By simply adding processing aids like BakeZyme® enzymes to your baking mix you can achieve a tolerant, stable, elastic and less sticky dough which is easier and faster to handle.
Replace oxidizers
No chemical oxidizers required anymore.
Consistent quality
Consistent quality irrespective of flour and bread type.
Texture & volume
No compromise to product texture or volume.
The BakeZyme® product range
BakeZyme® Fresh XL
It improves softness, moistness and resilience in on-the-go baked goods.
BakeZyme® Go Pure
Improves dough properties and strengthens the gluten matrix. Provides dryer doughs and works synergistically with hemicellulase.
BakeZyme® Master
It maximizes freshness, resilience and foldability in baked goods, such as on-the-go sandwiches and tortilla wraps.
BakeZyme® Go Pure to control gluten strength
The use of a glucose oxidase during the dough making process is well known within the bakery industry. Most common glucose oxidases on the market originate from Aspergillus sp. dsm-firmenich has developed a new glucose oxidase originating from Penicillium chrysogenum, called BakeZyme® Go Pure.
BakeZyme® Go Pure allows for the dough to become elastic, maintaining its ability to stretch and creates new opportunities to use glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough.
Cut costs and reduce ascorbic acid levels
Fluctuating ascorbic acid prices can seriously affect the cost-efficiency of bread production – especially in emerging markets.
BakeZyme® AAA enables you to combat this challenge by reducing ascorbic acid dosages in bread in a cost-effective way, while maintaining the texture and volume consumers love. It is a well-balanced and thoroughly tested blend of baking enzymes that offers a cost-effective way to reduce ascorbic acid in bread – for all bread and flour types, and with a smooth, short transition of your production processes.
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