DSM has today launched a new product to its BakeZyme range of baking enzymes, which is said to enable bakers to reduce ascorbic acid in their recipes while maintaining bread texture and volume.
Called BakeZyme AAA, the enzyme can be used alongside ascorbic acid, “giving bakeries more control over their cost”.
DSM drew attention to fluctuations in the price of ascorbic acid in the past year. It said that in places where the price of bread is under pressure, bakers are looking for ways to be less reliant on ascorbic acid.
The company said that ascorbic acid is generally used in the baking industry as a dough strengthener to improve bread texture and volume.
Fokke van den Berg, business director for baking at DSM, 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 optimise their costs while delivering high-quality bread.”
In a statement, DSM said: “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.”
Last week DSM announced a new series of ambitions on greenhouse gas emissions, energy efficiency and use of renewable energy, as part of a sustainability strategy for the next three years.
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