Enzymes as biscuit improvers

Enzymes are pivotal for biscuit production and improving biscuit shape and texture when you’re making top-notch biscuits, cookies, or crackers.

Defining the perfect biscuit, cookie, or cracker is complex because everyone has their own preference. Regardless of texture, people eat with their eyes first. So cookies and crackers need to have an appealing even shape and surface while you also need to consider the clean label trend.

Our smart enzymatic solutions are effective biscuit improvers tailored for refining biscuit shape and texture and designed to help bakers bake better.

assorted biscuits

Bake better with enzymes

Bakers also need to consider the clean label trend. Our smarter enzymatic solutions can help. They’re designed to help bakers bake better.

Better-for-you biscuit production

Balancing indulgence with better-for-you attributes. That's the focus of the biscuits, cookies, and crackers market right now, according to Mintel’s “Year of Innovation” 2022 report. This trend is a great opportunity for bakers who want to improve biscuit production.

But only if they can keep the great flavor, texture and appearance consumers expect. Our smarter Acrylaway® solution can help. It reduces acrylamide levels by up to 90%. That helps address consumers’ growing concern about this suspected carcinogen. All without affecting their enjoyment of the final products.

The clean label trend is also linked to better-for-you attributes. It’s all about having fewer ingredients that consumers don’t recognize. As natural processing aids, our Sensea® Biscuit SF, Neutrase® and Lipopan® Prime enzymatic solutions are the consumer-friendly choice for tapping into this trend.

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.

Better-for-you biscuits

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.

delicious looking biscuits

Better-for-bakers’-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

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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