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.


Related Products

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Our enzyme solutions enable our wet milling customers to optimize production of HFCS, high dextrose and high maltose syrups while reducing energy, water and…
Dairy enzymes give cheese products their defining texture and flavor – and provide advantages in UHT processing. Sustainable gains and cost savings possible.
Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames. By using enzymes to valorize byproducts, processors can potentially obtain additional revenue from nutritional supplements, ingredients for pet food, biodiesels, fertilizers, agricultural products, animal and fish feeds.
Food Enzymes for optimized brewing and UHT milk production, freshness in bakery products, increasing oil extraction yields and greater flexibility in tortillas with bakery enzymes.
Meat and culinary processing enzymes offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.
Nurica ™ All-in-one enzyme solution that enables low sugar, high fiber and lactose-free dairy products


MAX-LIFE™ can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods. Comprising maltogenic alpha-amylase and other enzyme activities, our products successfully modify the starch in flour, slowing the staling process behind the usual rapid decline in sensory appeal.

  • POWERBake®

DuPont™ Danisco® food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.

  • POWERFlex®

POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges. Based on G4 technology.

  • POWERFresh®

Our unique G+ and G4 anti-staling enzymes modify the amylopectin in flour starch during baking. The result is soft, resilient and cohesive bread with a longer shelf life.

  • POWERSoft®

Cakes and other sweet bakery goods gain a longer fresh life with our highly specialized POWERSoft® amylase.

How We Help

Clean Label

You can use our baking enzymes as a label-friendly alternative to many commonly used baking ingredients.



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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