First impressions count
In the store, consumers look for bread and biscuits with a rich golden-color and good structural integrity. This can be particularly difficult to achieve in frozen pre- and par-baked products that are baked twice and lose moisture. Baking enzymes convert starch into glucose, which feeds the yeast and gives the bread better volume and crust color, with shorter baking times and thereby less moisture loss.
In biscuits, crackers, wafers and cookies, consumers look for a consistent shape. By weakening gluten, baking enzymes let producers use a wider variety of flours, and improve dough properties as well as the sensory attributes of the final products. Enzymes let producers tackle topics like: brittle consistency, uneven shape and imprinting.
