Sustainable key technology

Enzyme systems for baking ingredient manufacturers

Enzymes are a key technology for modern baking ingredient formulations. These process aids can be used to adjust baking properties, keep prices economical and provide sustainability.

Product-specific enzyme solutions make it possible to tune baking results to meet specific customer needs. Appealing volume, good crust, sharp splits, long fresh-keeping  lipase, xylanase, amylase, glucoamylase and many other enzymes help achieve this.

Enzymes also offer a way to improve sustainability. Their high effectiveness and resulting low dosing mean that enzymes save resources in manufacture and logistics, while at the same time reducing or even replacing the use of other, higher dosed baking ingredients.

Let’s put our expertise and enthusiasm together to find the perfect solution for your customers.

There are many reasons to use enzymes in baked goods. Alongside better processing, lower costs and declaration friendliness, sustainability is getting increasing attention. Enzymes are unbeatable in this area. For one thing, they are dosed much lower than ingredients like emulsifiers and hydrocolloids. For another, the resources used in making them, i.e. land, water and energy consumption, is much lower for them than for many other ingredients.

Dr. Lutz Popper, Scientific Director at the Stern-Wywiol Gruppe

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Enzyme systems for freshness preservation in bread

Soft and elastic


Freshness over the entire period on the retail shelf is a key requirement for the successful sale of packaged bread. Many criteria play into this, like the elasticity and softness of the crumb. The latest generation of maltogenic amylases can keep products appealingly fresh and so ensure sales success for your customers.

Economic and ecological

Instead of chemicals

Enzymes are very important for reducing a product’s environmental footprint, as well as the number of ingredients on the label. Using our enzyme systems, you can formulate alternatives to flour maturing agents like potassium bromide and azodicarbonamide. As biocatalysts, enzymes can also reduce or even replace additives like emulsifiers and hydrocolloids.  The low dosing typical of enzymes makes a significant contribution to a good cost-benefit ratio.

Alternatives to flour curing agents and emulsifiers
Enzymes for optimum dough properties

Stable and standardised

Dough properties

Each flour is different, and not every fluctuation in wheat quality can be compensated for at the mill. Yet your customers still need to deliver consistently high quality. Different enzymes can be used for different solutions. Oxidases strengthen the protein network of weak flours, lipolytic enzyme systems stabilise the dough framework and boost fermentation tolerance, xylanases improve dough workability, amylases intensify yeast activity and boost the freshness impression of the finished product, and together enzymes increase baked product volume.

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