More volume & better looking products

Our baking enzymes really do make your products better. You can increase your bread volume by up to 70% with our enzymes. The image above shows the stark difference of bread without (left) and with (right) baking enzymes. Our specially formulated Baker's Amylase and Baker's Glucose Oxidase gives bread a wonderful golden crust to make them even more appealing. And what's more, you can increase your products softness and shelf life using our Baker's Protease. The full list of benefits are outlined in our leaflet here.