With these highly functional ingredients now well established in bakery formulations, what new applications — and new enzymes — are in store?

showing 1-11 of 11 articles

Ardent Mills embraces cross over trends

- Sprouted grains, whole grains and whole wheat intersect in Ardent Mills’ Sprouted White Spring Whole Wheat Flour.

Pyler says Enzymes unlock baking advantages

- Because enzymes work in specific ways, they can fine-tune formulations.

Corbion Caravan extends shelf life for bread

- The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.

Malt meets bread

- A new use for an old standby ingredient in distilling results in a flour that improves machinability, flavor and aroma.

The keys to clean-label efficiency

- Highly specific in their activity, modern bakery enzymes hold the keys to functional improvements.