ENTER CONTACT DETAILS TO SEE VIDEO
Close
Message :
*
*
*
*
*
*
*
*
  • Information

    The Role for Innovative Enzymes in Gluten Free Bread

    17 Jul 2017 DSM used this year’s IFT event in Las Vegas to launch a new range of baking enzymes that enable bakeries and breadmakers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings. Fokke van den Berg, Business Line Manager Baking Enzymes at DSM, notes: “Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process. However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications. We are excited to offer the industry specialized enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference.”
loading