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  How to select the right enzyme to achieve desired baking results

  According to “Enzymes for Every Baking Solution,” a new report from Lallemand Baking, the need for process efficiency — reducing mix time and improving dough tolerance — is often the main reason for bakers to turn to enzymes. But there are many more roles enzymes can take.

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  Better ways to handle dough temperature variations

  In this issue, see new research on the perceptions of clean label bakery products among Gen X, Boomers, Millennials and Gen Z consumers.

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  Investing in Better Bakery for Today and Tomorrow

  Kemin’s ingredient solutions enable rapid production to fill orders in a timely manner. This includes the recent launch of batch packs, premixes, emulsifiers and enzyme blends specific to tortillas, flatbreads and baked goods. These products complement Kemin’s existing portfolio of plant extracts, antioxidants and mold-inhibiting products to help manufacturers maintain safety and freshness.

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