Baking Enzymes
Enzymes for softer, more consistent and longer-lasting baked goods
Gain a finer degree of control over the bakery process and make your baked goods fresher, softer, more consistent and longer-lasting (even when dealing with challenging flour quality).
DuPont™ Danisco® baking enzymes help keep baked goods fresher for longer, thus reducing food waste. Plus, our baking enzymes can help improve flour performance and dough stability throughout the process, leading to less product discarded.
Danisco® baking enzymes offer label-friendly alternatives to many commonly used baking ingredients. So you can meet consumer demand for a simple and clean label, while maintaining great product quality and ensuring a robust baking process.
Try DuPont™ Danisco® baking enzymes and put yourself on track for higher-quality products.
Your consumers will thank you.
Key Benefits
- Offer uniform flour performance
- Improves dough stability
- Improves freshness
- Gives excellent crumb structure, volume and visual appeal
Curious about the best enzyme for your needs?
Read more about our products below.
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Related Products
- MAX-LIFE™
- POWERBake®
- POWERFlex®
- POWERFresh®
- POWERSoft®
How We Help
Clean Label
You can use our baking enzymes as a label-friendly alternative to many commonly used baking ingredients.
Sustainability
Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.
In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.
Our baking enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals:
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