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Enzymes

Enzymes

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

Formulations
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

Formulations
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

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