date:Jul 11, 2018
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 con