Bread enzymes

Enzymes have been used in bread making for thousands of years

Today they’re used in artisanal and industrial bread production and across the fresh, packaged and frozen segments. And as consumers increasingly turn to bread for indulgence and comfort, the role of bread enzymes will continue to grow. Because from the deliciously crispy crust of a baguette to the wonderfully soft bite of a white pan, our bread-making enzymes deliver a range of consumer-friendly benefits. That’s why bakers who love to bake better choose our smarter enzymes.

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The role of enzymes in bread making

Enzymes are proteins found throughout nature. When one substance needs to be transformed into another, nature uses enzymes to speed up and control the process. This is catalysis, so enzymes are catalysts. Enzymes are also highly specific. Each one has a specific function; to break down a specific substance. This substance is the enzyme’s substrate. So the role of each type of enzyme in bread making depends on which substrate it works on. Amylases, for example, work on starch. They’re one of the most widely used enzymes in bread making.

Industrial baker with freshly baked bread

What enzymes are used in bread?

As well as amylases, bread-making enzymes include xylanases, lipases, oxidases, proteases and asparaginases. Each enzyme has a specific application in bread production. These applications include keeping bread fresher for longer and making it look more appealing. Bread enzymes also improve flour quality, strengthen dough and gluten, and condition dough. There are even bread-making enzymes that reduce acrylamide levels.

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Enzymes for biscuit formulation

Our smarter solutions help you bake better-looking biscuits, cookies and crackers. They also help you tap into better-for-you trends with cleaner labels and acrylamide reduction. They can even be better for your bottom line by helping you optimize your costs and processes.

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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.

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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.

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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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