Achieve a sought-after clean label with Star-Zyme™ STR 701 R, an enzyme-based, all-in-one dough improver. 

Unlock the food industry's weight check rules: minimize waste, safeguard your brand, and ensure quality to stay ahead in food processing.

Demand for less sugar drives sweetener innovation, more choices for product developers.

The world's leading trade fair for the baking and confectionery industry is inviting you to Munich.

The partnership between Papa Johns and Lesaffre has enabled the pizza manufacturer to deliver consistent quality around the world.  

Discover cost-saving solutions in commercial baking production with clean-label alternatives that don’t sacrifice taste or sensory experience.

The secret to great bread is its naturalness. The challenge facing modern baked goods is to produce them without industrial additives. With pre-dough systems, consumers can consciously enjoy tasty, natural baked products. 

The partnership between the tortilla manufacturer and FoodTools has enabled both companies to grow.
 

From single lane pizza dough ball lines to eight lane depositing for pan breads or 24 lane filling on a high speed lamination line, Handtmann® technologies for bakery feature consistent, accurate to the gram precision, short product paths with reduced friction, and the responsive support of the well-trained Handtmann® technical staff and our experienced application problem solving specialists.

Using patented enzyme technologies can help bakers achieve better texture and freshness in breads while satisfying consumer demand for cleaner label products.