Acid India Limited

Bakery Enzymes

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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.

Applications

9

Cakes

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Breads

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Buns

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Rolls

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Baguettes

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Tortillas

9

Chappatis

9

Parathas

Benefits

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Ensures long-lasting softness and freshness

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Makes products resilient to crushing when stacked

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Allows for consistent food shape

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Improves dough stability, proofing and handling

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Improves dough strengthening

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Improves shock tolerance during processing

9

Increases volume and initial softness

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Provides cost-effective, concentrated solutions

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Is robust and tolerates quality fluctuations in flour

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Improves flexibility

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Reduces dough stickiness

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Increases production efficiency

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Creates superior moistness

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Delays staling

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Adds softening

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Adds extra body to the texture of the cake

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Makes for a less crumbly cake

Manufacturer

9

International Flavors & Fragrances, Inc. (IFF)

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