News

DSM announces new baking enzyme

2 Jul 2018

DSM has announced a new product in its range of BakeZyme baking enzymes: BakeZyme AAA. The new solution is said to enable bakeries to reduce ascorbic acid in their recipes.

DSM has announced a new product in its range of BakeZyme baking enzymes: BakeZyme AAA. The new solution is said to enable bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume.

Ascorbic acid prices have fluctuated significantly since 2017, DSM notes, when new environmental policies in China forced many manufacturers to reduce their production. In the baking industry, the company says, ascorbic acid is generally used as a dough strengthener to improve bread texture and volume. In places where the price of bread is under pressure - particularly in developing countries - bakers are, according to the company, looking for ways to be less reliant on ascorbic acid.

DSM provides both ascorbic acid and baking enzymes to the baking industry, and says it works continuously to keep cost under control while maintaining performance and sustainability. To this end, DSM has developed BakeZyme AAA which can be used with ascorbic acid, giving bakeries more control over their cost.

“DSM is driven to contribute to better food for people around the world,” said Fokke van den Berg, Business Director for Baking at DSM. “With BakeZyme AAA, we offer a solution that enables bakeries to optimize their costs while delivering high quality bread.”

DSM says that incorporating BakeZyme AAA to reduce ascorbic acid in a recipe can be done with a short product development phase and with minimal changes to the production process. DSM’s baking application experts have already extensively tested the blend and are supporting customers in making the transition in their recipes. BakeZyme AAA is said to have shown robust performance with diverse bread and flour types, and varying fermentation times.