date:Mar 17, 2014
market is estimated to grow at a healthy CAGR of 8.2%. Baking enzymes function in providing flour enhancement, dough stability, fermentation and relaxation, improving texture, volume and color, prolonging crumb softness and springiness and ensuring longer lasting fresh bread. With increasing demand for quality, enzymes are seen as natural and innovative solutions in today's baking businesses.
Enzymes used as processing aids in baking are the key differentiation factor for bakery improver manufa