Operational flexibility that helps unlock affordability

Your baking customers love to bake better. They want to give consumers the highest quality possible at an affordable price. And bakers are always looking for routes to a better bottom line.

Baker with flexible dough

Flexing your operations to skip stretching your budgets

Volatility, uncertainty, availability, and prices of raw materials have led to an increasing demand from the market to deliver high quality baked goods at affordable prices. Our solutions enable you to bake more with less while eliminating ingredients you want to avoid so you can reclaim your operational flexibility within your budget.

Give your customers more flexibility in their ingredient supply

Making high-quality, affordable baked goods available to consumers has always been a challenge for bakers. Today, it is greater than ever, and disruptions of supply chains can lead to key ingredient shortages and/or soaring costs. Our enzymatic solutions originate from nature, making them part of a value chain with more reliable supply and more stable prices. Bakers can even, for the most part, add enzymes to their production process with no CAPEX investment and minimal process changes.  

Try our Lipopan® solutions that require a smaller dosage than traditional ingredients and allow you to reduce your costs and strengthen your dough. Or if you are looking for ways to reclaim your formulation freedom by reducing or eliminating emulsifiers from your recipe, we can also help with that. 

baker making high quality affordable baked goods

Opportunities for flexing your operations

Want to make your recipe more affordable?

Whether your baking formulation includes vital wheat gluten, fat, emulsifiers, or sugar - you must be facing price volatility. Being able to maintain your recipe cost is not only good for your brand in terms of operational flexibility, but also for your customers & consumers who are looking for stable prices for their usual baked goods.

Join us in a webinar to know more about the volatile landscape around baking ingredients and how biosolutions can help you future-proof your formulation while delivering the sensory appeal in your baked goods!

Dough conditioning

Bakers’ operations rely on good dough-handling properties. Extensibility, elasticity and tenacity all help dough to stay intact through the stress points in the baking process. Our smarter solutions significantly increase tolerance to fluctuations in highly automated environments. Through improved dough processing, they ensure a more robust production process and output.

industrial baking production

Flour Correction

Fluctuating wheat flour quality can also cause problems with your customers’ recipes. Our Fungamyl® flour correction solutions can help. They allow bakers to handle varying flour quality and still deliver consistently high-quality baked goods.

Baker checking flour quality

Vital Wheat Reduction

Vital wheat gluten is critical to move dough through the production process. But it’s also very vulnerable to supply chain pressures. You can reduce bakers’ need for vital wheat gluten with Optiva® LG.

bread in sun

Unlock the gluten strength with Gluzyme® Fortis

Gas retention supports the development of good bread volume and oven spring. Without a strong gluten network, dough can’t retain enough gas. A strong gluten network also helps dough withstand mechanical stress during handling. Chemical oxidants such as ascorbic acid are commonly used to strengthen gluten. Gluzyme® Fortis helps unlock the strength potential of naturally inherent gluten in flour. That reduces the need for these oxidizing agents in recipes which is key in current times.  

Help customers and consumers keep baked goods fresher for longer

Staling can negatively impact your customers’ bottom line and reduce their operational flexibility. When they have to throw away stale goods, they’re throwing away money. And the higher commodity prices go, the more money they lose. The same is true for consumers and retailers; staling has a negative financial impact across the value chain.

Our fresh-keeping solutions include the Novamyl® family of products. These smarter solutions improve bakers’ bottom line by keeping cakes, breads and wraps soft, elastic and moist throughout shelf life.

By enabling freshness throughout shelf life, our anti-staling solutions also deliver operational flexibility. They give bakers more time in planning, production and distribution. For industrial bakers they unlock longer production runs. That cuts downtime for cleaning, pan changeovers and line adjustments. They allow your customers to hold more inventory to accommodate fluctuating demand, including seasonal highs. And they allow baked goods to travel longer distances, potentially opening up new markets.

Baker packing freshly baked bread

Explore our other benefits

Flour enzymes

The aim of the milling industry is to control these fluctuations in flour quality and ensure consistent baking performance. Our enzymes helps ensure the desired volume, crust color and crumb structure in the final baked goods therefore providing a consistent quality.

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.

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.

Anything else we can help you with?

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