Enzymes as cake improvers
Cakes that stay soft and moist throughout shelf life should not be a wish that your baking customers need to make. Ensure that packaged cakes retain their delicious characteristics in storage with enzymes that enhance crumb softness, elasticity, moistness, and shape.
Highlighted products
Novamyl®
Novamyl®
FreshnessGranulateAmylase
Benefits
- Maintains crumb softness and elasticity
- Reduces food waste and returns
Novamyl® 3D
Novamyl® 3D
FreshnessGranulateAmylase
Benefits
- Maintains crumb softness and elasticity
- Reduces food waste and returns
- Maintains moistness
OptiCake® Excel
OptiCake® Excel
FreshnessGranulateAmylase
Benefits
- Keeps shape through storage
- Maintains crumb softness and elasticity
- Maintains moistness
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Bake better with biosolutions
- Reduce reliance on emulsifiers, maintain increased bread volume, and improve crumb structure with advanced dough strengthening enzymes.
- Meet demand for high-quality baked goods with tailored dough conditioning enzymes that improve dough handling and deliver consistent results across flour types and processes.
- Avoid health concerns and stay ahead of evolving regulations with solutions that help reduce acrylamide in baked goods without compromising taste or texture.
- Keep baked goods fresher for longer with freshness enzymes that extend softness, improve shelf life, and enhance consumer appeal.
- Avoid dough stickiness and improve gluten network with gluten strengthening enzymes that offer an alternative to unwanted additives.
- Stay ahead of changing market needs with innovative baking enzymes designed to help you meet evolving industry demands and consumer expectations.