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.
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.
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.
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!
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.
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.
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.
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.
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.
