BakeZyme®

BakeZyme® Fresh XL is an innovative enzyme for industrial bread producers looking to significantly improve softness, moistness and resilience in on-the-go baked goods such as sweet buns and white bread sandwiches.

Following extensive trials in a range of bread and flour types, BakeZyme® Fresh XL has been specifically designed to cater to consumers’ increasing need for convenient, on-the-go breads that stay fresh for longer.

The use of a glucose oxidase during the dough making process is well known within the bakery industry. Most common glucose oxidases on the market originate from Aspergillus sp. dsm-firmenich has developed a new glucose oxidase originating from Penicillium chrysogenum, called BakeZyme® Go Pure. 

BakeZyme® Go Pure allows for the dough to become elastic, maintaining its ability to stretch and creates new opportunities to use glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough.

Fluctuating ascorbic acid prices can seriously affect the cost-efficiency of bread production – especially in emerging markets. 

BakeZyme® AAA enables you to combat this challenge by reducing ascorbic acid dosages in bread in a cost-effective way, while maintaining the texture and volume consumers love. It is a well-balanced and thoroughly tested blend of baking enzymes that offers a cost-effective way to reduce ascorbic acid in bread – for all bread and flour types, and with a smooth, short transition of your production processes.