Natural enzymes, derived from microbial fermentation, are the latest generation of anti-starch retrogradation enzyme solutions designed for industrial baked goods with extended shelf life (30+days).

Engineered to withstand high oil and sugar environments, these enzymes offer comprehensive enzymatic solutions for the industrial baking sector, preserving the softness and moist texture of bread throughout its shelf life.

Enzymes are an efficient and environment-friendly alternative to many chemical solutions. After delivering the desired effect, these all-rounders, as proteins, are inactivated within the process, for example by heat. That means they have no more function in the final product and are therefore harmless. Because of these special properties, enzymes are kind of magical.