Enzymes in the Production of Baked Goods
Enzymes are indispensable in the modern baking industry, offering a multitude of benefits that enhance the quality, consistency, and efficiency of baked goods production.
At Lallemand, we specialize in providing high-quality baking enzymes that cater to various needs within the entire industry.
Our enzymes help bakers and bakery ingredient companies achieve optimal dough properties, improve product texture, and extend shelf life, ensuring that every batch meets the highest standards.
At Lallemand, we are committed to providing empowering enzymes that help create exceptional baked goods every time.
Solving the industry’s efficiency challenges, one baked good at a time.
Choosing the right enzyme for each specific goal and type of baked good is crucial for achieving optimal results in baking. Different enzymes target various aspects of the dough and final product, such as texture, volume, and crumb softness.
For instance, softening enzymes are ideal for creating tender, freshly-baked tasting bread, while strengthening enzymes are essential for products that require a strong and resilient structure. Flour correction enzymes ensure consistency and quality across a range of baked goods, from pastries to cookies.
By selecting the appropriate enzyme for each application, bakery ingredient formulators and bakers can provide their customers an enhanced quality, consistency, and appeal for their products, meeting both production demands and consumer expectations.