Enzymes as biscuit improvers

When it comes to snacks, consumers first eat with their eyes. So biscuits, cookies, and crackers need to have an appealing appearance, and at the same time, be made with ingredients that consumers can recognize.

Our enzymatic biosolutions are effective biscuit improvers that refine biscuit shape and texture, while also optimizing your ingredients and production.

assorted biscuits

Bake better with enzymes

Better-for-you biscuits

Consumers want products with simpler labels, made with ingredients that they can understand. Our baking enzymes help bakers pack indulgence into a cleaner biscuit, cookie, or cracker.

Better-looking biscuits

Does your biscuit look just as good as it tastes? With biosolutions, you can improve the texture and shape of your baked snacks.

Better-for-bottom-line biscuits

How can you produce the same quality of biscuit without letting growing costs eat into your profits? With biosolutions, you can optimize production.

Better-for-you biscuit production

Balancing indulgence with better-for-you attributes is a great opportunity for bakers who want to grow consumer loyalty.

Reducing acrylamide levels in baked goods can help address consumers’ growing concern about this suspected carcinogen. Our smarter Acrylaway® solution can cut acrylamide by up to 90% without impacting the taste and texture of your biscuits, cookies, and crackers.

The clean label demand is all about having fewer ingredients that consumers recognize. As processing aids, our Sensea® Biscuit SF, Neutrase® and Lipopan® Prime enzymatic solutions can help you meet this demand, naturally.

Incorporating Neutrase® or Sensea® Biscuit SF in recipes means bakers have less need for sodium metabisulfite (SMS) and other reducing agents in biscuit production. And Lipopan® Prime allows bakers to leave some emulsifiers out of their formulations.

Hiker eating healthy biscuit

Better-looking biscuits

As well as enabling cleaner labels, Neutrase® and Sensea® Biscuit SF improve the texture and biscuit shape of final products.

But they’re not the only solutions we offer for this. From enhanced color to good imprinting and biscuit shape, we can deliver the benefits bakers need for better-looking biscuits.

Girl looking at cookies

Better-for-bottom-line biscuits

As the cost-of-living crisis bites, bakers need to find ways to stay competitive without compromising on quality. Finding savings in biscuit production is a great place to start.

Our smarter solutions can help. They optimize bakers’ costs and processes without impacting the quality of their final products.

industrial biscuit production line

Healthier, crispier and cost-effective biscuits

Consumers want more free-from foods, but at no cost to the sensory experience. Why not give them what they want?

Our enzymatic biscuit toolbox helps you take a more sustainable and cost-effective path to making your biscuits meet demands for health and indulgence.

biscuits

Explore our other benefits

Bread enzymes

In many cultures, bread is no longer just a dietary staple. Consumers rely on it for indulgence and comfort. Our enzymes deliver a range of consumer-friendly benefits in fresh, packaged and frozen breads. So whether you’re an artisanal or industrial baker, if you love to bake better, you’ll love our bread enzymes.

Cake enzymes

Cakes are part of almost every celebration worldwide. They’re an indulgent delight that spreads happiness. Our cake enzymes keep your carefully crafted cake creations fresher throughout their shelf life. That allows you to make every celebration extra special.

Flatbread enzymes

Flexibility, rollability and non-stickiness. Those are the three things consumers demand from tortillas, pitas, wraps and other flatbreads. Loss of freshness can stop your flatbreads delivering on these key parameters. Our smarter enzymatic solutions can help. They prevent cracking and zippering over flatbreads’ entire shelf life.

Pasta and noodles

Consumers expect cooked pasta and noodle products to remain firm, bright and smooth. They also want minimal stickiness, even when they overcook. Our biosolutions help you overcome the challenges of varying wheat flour quality. That means you can consistently meet your consumers' expectations.

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