Developed to address freshness challenges faced by bakers worldwide, DSM’s maltogenic amylase solutions enable the production of high-quality baked goods, such as on-the-go sandwiches and tortilla wraps, with improved, longer-lasting softness and sensory properties. On-trend, these ingredients allow producers to meet consumer demand for convenient food that stays fresh for longer, without compromising on quality or taste. By extending the shelf life of baked goods, these solutions support industry players in actively reducing food waste.
Delayed staling means less waste, better use of resources and satisfied consumers – a win-win-win.
Following extensive trials in a range of bread and flour types, BakeZyme® Fresh XL has been designed to increase moistness and resilience in bread, keeping products soft and fresh for longer. Meanwhile, Bakezyme® Master is a premium amylase that has a similar level of performance as BakeZyme® Fresh XL but also improves the resilience and foldability of baked goods. This solution enhances the sensory profile of bread and delays staling, even when refrigerated. In addition, Bakezyme® Master improves the foldability of tortilla wraps, preventing cracking at folding points. This enables producers to achieve a stronger product appeal for consumers and improve process efficiency for manufacturers.
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