Gain a finer degree of control over the bakery process and make your baked goods fresher, softer, more consistent and longer-lasting (even when dealing with challenging flour quality).By modifying the amylopectin in flour starch during baking, our enzymes help you create delicious bread that lasts longer on your consumers’ shelves.

IFF baking enzymes help keep baked goods fresher for longer, thus reducing food waste. Furthermore, our baking enzymes can help improve flour performance and dough stability throughout the process, leading to fewer products discarded.

We offer label-friendly alternatives too, for many commonly used baking ingredients. So you can meet consumer demand for a simple and clean label, while maintaining great product quality and ensuring a robust baking process.
Try our baking enzymes and put yourself on track for higher-quality products.
Your consumers will thank you.