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Enzymes as biscuit improvers

When it comes to snacks, consumers first eat with their eyes. So biscuits, cookies, and crackers need to have an appealing appearance, and at the same time, be made with ingredients that consumers can recognize.

Our enzymatic biosolutions are effective biscuit improvers that refine biscuit shape and texture, while also optimizing your ingredients and production.

How to bake better biscuits
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assorted biscuits

Bake better with enzymes

Better-for-you biscuits

Consumers want products with simpler labels, made with ingredients that they can understand. Our baking enzymes help bakers pack indulgence into a cleaner biscuit, cookie, or cracker.

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Better-looking biscuits

Does your biscuit look just as good as it tastes? With biosolutions, you can improve the texture and shape of your baked snacks.

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Better-for-bottom-line biscuits

How can you produce the same quality of biscuit without letting growing costs eat into your profits? With biosolutions, you can optimize production.

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Better-for-you biscuit production

Balancing indulgence with better-for-you attributes is a great opportunity for bakers who want to grow consumer loyalty.

Reducing acrylamide levels in baked goods can help address consumers’ growing concern about this suspected carcinogen. Our smarter Acrylaway® solution can cut acrylamide by up to 90% without impacting the taste and texture of your biscuits, cookies, and crackers.

The clean label demand is all about having fewer ingredients that consumers recognize. As processing aids, our Sensea® Biscuit SF, Neutrase® and Lipopan® Prime enzymatic solutions can help you meet this demand, naturally.

Incorporating Neutrase® or Sensea® Biscuit SF in recipes means bakers have less need for sodium metabisulfite (SMS) and other reducing agents in biscuit production. And Lipopan® Prime allows bakers to leave some emulsifiers out of their formulations.

Hiker eating healthy biscuit

Our solutions for better-for-you biscuits

Acrylaway®
Acrylaway®
Acrylamide reductionAsparaginaseGranulate
Benefits:
  • Easy to implement
  • No change in taste, smell, mouth feel or appearance
  • Suitable for cereal-based baby foods
  • Suitable for infant biscuits and rusks
  • Suitable for gluten-free products
  • Robustness in various types of biscuits and crackers
  • Enables health claims
Lipopan® Prime
Lipopan® Prime
Dough strengtheningPhospholipaseGranulate
Benefits:
  • Improved oven spring and higher loaf volume
  • Less off-flavor in buttery recipes
  • Uniform crumb structure
  • Less dependence on emulsifiers
  • Fat reduction
  • Enables health claims
Neutrase®
Neutrase®
Appealing appearenceProteaseGranular
Benefits:
  • Good dough-imprinting properties
  • Improved dough machinability
  • Improved product appearance
  • Less need for reducing agents
  • Suitable for organic products
  • Enhanced mouth feel and texture
  • Enables health claims
Sensea® Biscuit SF
Sensea® Biscuit SF
Dough conditioningProteaseGranulate
Benefits:
  • Clean label
  • Dough relaxation
  • Even shape and form of biscuits - smooth packaging process
  • Smooth dough - absence of shrinkage effect

Better-looking biscuits

As well as enabling cleaner labels, Neutrase® and Sensea® Biscuit SF improve the texture and biscuit shape of final products.

But they’re not the only solutions we offer for this. From enhanced color to good imprinting and biscuit shape, we can deliver the benefits bakers need for better-looking biscuits.

Girl looking at cookies

Our solutions for better-looking biscuits

Goldcrust®
Goldcrust®
Appealing appearenceGlucoamylaseGranulate
Benefits:
  • Enhanced fermentation
  • Improved crust color
  • Improved oven spring and larger volume
  • Reduced baking time
  • Intensified surface collaration
  • Improves texture & appearance
Fungamyl®
Fungamyl®
Flour correctionAmylaseGranulate
Benefits:
  • Improved crust color
  • Improved volume and crumb structure
  • Suitable for organic products
  • Intensified surface collaration
  • Improves texture & appearance
  • Enhanced fermentation
Lipopan® Max
Lipopan® Max
Dough strengtheningPhospholipaseGranulate
Benefits:
  • Improved oven spring and higher loaf volume
  • Less off-flavor in buttery recipes
  • Uniform crumb structure
  • Less dependence on emulsifiers
  • Better texture
  • Enhanced mouth feel and texture
  • Improves texture & appearance
Neutrase®
Neutrase®
Appealing appearenceProteaseGranular
Benefits:
  • Good dough-imprinting properties
  • Improved dough machinability
  • Improved product appearance
  • Less need for reducing agents
  • Suitable for organic products
  • Enhanced mouth feel and texture
  • Enables health claims
Sensea®
Sensea®
FreshnessProteaseGranulate
Benefits:
  • Improved oven spring and higher loaf volume
  • Less dependence on emulsifiers
  • Maintains crumb softness and elasticity
  • Reduces food waste and returns
  • Uniform crumb structure
  • Maintains moistness

Better-for-bottom-line biscuits

As the cost-of-living crisis bites, bakers need to find ways to stay competitive without compromising on quality. Finding savings in biscuit production is a great place to start.

Our smarter solutions can help. They optimize bakers’ costs and processes without impacting the quality of their final products.

industrial biscuit production line

Our solutions for better-bottom-line biscuits

Neutrase®
Neutrase®
Appealing appearenceProteaseGranular
Benefits:
  • Good dough-imprinting properties
  • Improved dough machinability
  • Improved product appearance
  • Less need for reducing agents
  • Suitable for organic products
  • Enhanced mouth feel and texture
  • Enables health claims
Panzea®
Panzea®
Dough conditioningGranulate
Benefits:
  • Improved product volume, crumb structure and appearance
  • Good dough machinability and handling
  • Improved dough extensibility
  • Optimizes cost & process
Pentopan®
Pentopan®
Dough conditioningXylanaseGranulate
Benefits:
  • Improved product volume, crumb structure and appearance
  • Good dough machinability and handling
  • Suitable for organic products
Sensea® Biscuit SF
Sensea® Biscuit SF
Dough conditioningProteaseGranulate
Benefits:
  • Clean label
  • Dough relaxation
  • Even shape and form of biscuits - smooth packaging process
  • Smooth dough - absence of shrinkage effect

Explore our other benefits

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.

Explore the benefits of 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.

Explore the benefits of cake enzymes

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.

Explore the benefits of flatbread enzymes

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.

Explore the benefits of pasta and noodle enzymes

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