DSM launches an enzyme that allows bakers to reduce ascorbic acid in bread

NETHERLANDS – Royal DSM has launched a new enzyme called BakeZyme AAA that allows bakers to reduce the level of ascorbic acid in their recipes while not compromising on flavor and texture.

This is an addition to its range of BakeZyme enzymes portfolio used in various applications including brewing, baking, fruit processing, dairy, oils & fats and confectionery.

DSM said it provides ascorbic acid and baking enzymes to the baking industry in addition to helping manufacturers keep costs under control while maintaining performance and sustainability.

BakeZyme AAA, when used with ascorbic acid to give bakeries more control over their costs.

“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.”

The blend, developed and tested by DSM’s baking application experts can be applied through a short product development phase and with minimal changes to the production process.

BakeZyme AAA has shown robust performance with diverse bread and flour types, and varying fermentation times, said DSM.

The innovation is a cost-cutting initiative that could be adopted by the baking industry as ascorbic acid is generally used as a dough strengthener to improve bread texture and volume.

Following environmental policies in China to reduce production of ascorbic acid, their prices have fluctuated significantly since 2017, and this has prompted manufacturers especially in developing countries where the price of bread is under pressure, to explore ways to become less reliant on ascorbic acid.

As part of its sustainability agenda, DSM announced new initiative towards reduction of GHG emissions, energy efficiency and use of renewable energy.

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