Enhancing whole wheat bread quality: Innovative enzyme solutions for taste, texture, and health

The growing demand for whole wheat bread is driven by health trends and sustainability. Maintaining consistent bread quality presents challenges which require innovative solutions, especially with changing flour qualities. Enzymes, like those in the Panamore® range, give dough stability and improve volume. Hemicellulases, an often-overlooked group of enzymes, play a crucial role in dough conditioning. Additionally masking displeasing flavors, while considering regulatory differences across regions, is often desired. Our full portfolio ensures a balance of taste, texture, and health in every product, meeting diverse market needs.