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New DSM enzyme to enable bakeries to reduce ascorbic acid in recipes

Published 29 June 2018

Royal DSM, a Dutch science-based company, has launched BakeZyme AAA baking enzyme for cost-effective production of bread with ideal texture and volume.

The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume.

Ascorbic acid prices have fluctuated significantly since 2017 when new environmental policies in China forced many manufacturers to reduce their production. In the baking industry, 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 looking for ways to be less reliant on ascorbic acid.

DSM provides both ascorbic acid and baking enzymes to the baking industry, and 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 baking business director Fokke van den Berg said: “DSM is driven to contribute to better food for people around the world.

“With BakeZyme AAA, we offer a solution that enables bakeries to optimize their costs while delivering high quality bread.”

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 has shown robust performance with diverse bread and flour types, and varying fermentation times.

Source: Company Press Release