Breads and Specialty Bread

Are you striving to create beautifully  fresh bread with the just-baked feel that consumers love? Our baking enzymes and expertise can help you achieve all this in a healthier and more cost-effective way. 

By adding just a small dose of our enzymes for bread to your recipe you can significantly boost dough strength, processing tolerance, loaf volume and crumb structure; extending shelf life and keeping your bread fresher for longer. You can then take this even further by using our nutritional premixes to fortify your product and drive preference with health-conscious consumers.  

But creating healthier bread isn’t just about what we put into your product; it’s also about what we take out. Here, our experienced experts can work with you to remove salt, as well as artificial ingredients like emulsifiers from your recipes – that reduce both costs and your carbon footprint. Our enzymes can even help you bake delicious specialty bread, including gluten-free recipes.