Enzymes for biscuit formulation
What makes for a better biscuit, cookie or cracker?
It’s a tough question, because whether it’s crispy, soft, cakey or chewy, everyone has their own favorite texture. But regardless of texture, most people eat with their eyes first. So your baking customers’ biscuits, cookies and crackers need to have an appetizingly even shape and surface. Bakers also need to consider the clean label trend. Our smarter enzymatic solutions can help. They’re designed to help bakers bake better.
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 biscuits
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. 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 Lipopan® Prime, Neutrase® and Sensea® Biscuit SF enzymatic solutions are the consumer-friendly choice for tapping into this trend. Lipopan® Prime allows bakers to leave some emulsifiers out of their formulations. And incorporating Neutrase® or Sensea® Biscuit SF in their recipes means they have less need for sodium metabisulfite (SMS) and other reducing agents.
Our solutions for better-for-you biscuits
Acrylaway®
- Easy to implement
- No change in taste, smell, mouth feel or appearance
- Suitable for cereal-based baby foods
- Suitable for infant biscuits and rusks
- Suitable for gluten-free products
- Robustness in various types of biscuits and crackers
- Enables health claims
Lipopan® Prime
- Improved oven spring and higher loaf volume
- Less off-flavor in buttery recipes
- Uniform crumb structure
- Less dependence on emulsifiers
- Fat reduction
- Enables health claims
Neutrase®
- Good dough-imprinting properties
- Improved dough machinability
- Improved product appearance
- Less need for reducing agents
- Suitable for organic products
- Enhanced mouth feel and texture
- Enables health claims
Sensea® Biscuit SF
- Clean label
- Dough relaxation
- Even shape and form of biscuits - smooth packaging process
- Smooth dough - absence of shrinkage effect
Better-looking biscuits
As well as enabling cleaner labels, Neutrase® and Sensea® Biscuit SF improve the texture and appearance of final products.
But they’re not the only solutions we offer for this. From enhanced color to good imprinting, we can deliver the benefits bakers need for better-looking biscuits.
Our solutions for better-looking biscuits
Goldcrust®
- Enhanced fermentation
- Improved crust color
- Improved oven spring and larger volume
- Reduced baking time
- Intensified surface collaration
- Improves texture & appearance
Fungamyl®
- Improved crust color
- Improved volume and crumb structure
- Suitable for organic products
- Intensified surface collaration
- Improves texture & appearance
- Enhanced fermentation
Lipopan® Max
- Improved oven spring and higher loaf volume
- Less off-flavor in buttery recipes
- Uniform crumb structure
- Less dependence on emulsifiers
- Better texture
- Enhanced mouth feel and texture
- Improves texture & appearance
Neutrase®
- Good dough-imprinting properties
- Improved dough machinability
- Improved product appearance
- Less need for reducing agents
- Suitable for organic products
- Enhanced mouth feel and texture
- Enables health claims
Sensea®
- Improved oven spring and higher loaf volume
- Less dependence on emulsifiers
- Maintains crumb softness and elasticity
- Reduces food waste and returns
- Uniform crumb structure
- Maintains moistness
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 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.
Our solutions for better-bottom-line biscuits
Neutrase®
- Good dough-imprinting properties
- Improved dough machinability
- Improved product appearance
- Less need for reducing agents
- Suitable for organic products
- Enhanced mouth feel and texture
- Enables health claims
Panzea®
- Improved product volume, crumb structure and appearance
- Good dough machinability and handling
- Improved dough extensibility
- Optimizes cost & process
Pentopan®
- Improved product volume, crumb structure and appearance
- Good dough machinability and handling
- Suitable for organic products
- Suitable for organic products
Sensea® Biscuit SF
- Clean label
- Dough relaxation
- Even shape and form of biscuits - smooth packaging process
- Smooth dough - absence of shrinkage effect