There is a growing trend in the bakery industry to reformulate and improve products to meet consumer demands, yet many bakeries are struggling with implementing these reformulations. It’s a challenge to get the taste and texture right, while crippled product and returns are hurting the bottom line.
The DuPont™ Danisco® range of bakery enzymes offers the most robust solution enabling a reduced dependence on chemical emulsification, improving dough handling and delivering a fine, uniform crumb structure in your baked goods.