Enzymes in cake

Across cultures, cakes mean celebration

And everyone loves a celebration, which is why your baking customers craft their cakes with passion, striving to give consumers exactly what they crave.

carrot cake

Make every celebration extra special

With our cake enzymes, bakers’ creations can enjoy a long shelf life and make every celebration extra special.

Cakes that stay soft and moist for a long shelf life

Whether it’s a birthday or a holiday, the indulgence of a cake brings enjoyment to the moment, as well as reminding consumers of past happiness. But if your customers’ creations lose freshness in storage, they may disappoint. Our smarter cake solutions can help. Our enzymes help cakes keep their crumb softness, elasticity, moistness, and shape, contributing to long shelf life in cakes. So from the melting texture of a pound cake to the velvety mouthfeel of a brownie, the texture of every cake your customers bake will be something to celebrate.

Explore our cake enzymes below.

Woman enjoying soft and moist cake

Explore our other benefits

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.

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.

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.

What could this mean for your business? Fill in the form below and we’ll be in touch