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

showing 1-13 of 13 articles

Improving dairy product performance

Supplier Innovations
New developments in cultures and enzymes are expanding the ingredient's role in product development.

Corbion Caravan extends shelf life for bread

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

Staying fresh while going clean

Supplier Innovations
Be sure to keep shelf life intact when making ingredient changes.

Malt meets bread

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

Bakers exercise judgment when labeling enzymes

Timing and the enzyme’s activity can help a baker determine whether to declare or not.