Reduce costs and carbon footprint
Reduce costs with our dough-strengthening enzymes, which can be used at lower dosages than traditional ingredients. They result in greater dough tolerance for easier handling, and a high-quality loaf.
Compared to traditional emulsifiers, you can benefit from a significant reduction of your carbon footprint supported by the use of our solution.
Our range of dough-strengthening enzymes is extremely versatile, compatible with all types of bread and processing method. They can be used in synergy with other enzymes like amylases and xylanases.