Recent times
consumer tastes have been honed to enjoy a wide variety of quality baked goods,
and concerns about “fresh” and “healthy” that clearly drives manufacturers are
seeking viable and natural alternatives to chemical improvers.
Enzymes are invaluable processing aids for the industry. When used in baking, they help manufacturers to achieve longer-lasting freshness as well as the perfect crust, crumb structure, and volume that the sophisticated baked goods market has grown to love.
Leveking Baking offers the industry flexible, high-performing solutions that ensure quality, cost-effective products that always meet consumer preferences.
|
Application |
Potential Benefits |
Products |
|
Freshness |
Provides consumers with higher quality bread with a more tender, moist texture; Reduces the amount of waste bread and/or stale returns in the supply chain; Satisfies the growing demand for sustainable ingredients. |
Maltogenic amylase Fermented Calcium Propionate |
|
Dough Improvement |
Improves dough stability and machinability; Increases loaf volume; Enhances crumb structure and bloom. |
Lipase Hemicellulase Glucose Oxidase Transglutaminase |
|
Dough Fermentation |
Improves dough stability, fermentation tolerance and extensibility; Reduces the fermentation process time; Increases volume with closed and fine crumb structure. |
Alpha amylase Gluco-amylase |
