Baking

Searching for that perfect just-baked feel? Looking to improve taste and maximize flavor performance in baked goods? Striving to reduce sugar, salt, acrylamide, additives, emulsifiers and gluten in your recipes? Eager to extend shelf life and get more from your raw materials? Need to pack more nutrients into your products? If you can bake it, we can help you improve it – in everything from bread, buns and tortillas; to nutritious bars; to fine baking. We offer you a proven family of baking enzymes, flavors and flavor modulation tools, preservation systems and fortification solutions – all designed to hit the sweet spot with consumers. Our experts can enhance the sensory properties of your baked products – for example, with indulgent vanilla, brown, and dairy flavors that perform long-term and combine with our texture solutions for the perfect mouthfeel. But we can also work with you to maximize your profitability through cost-saving technologies - for example, by optimizing the use of cocoa and vanilla in your recipes. Visit us at our booth Hall 3.1/F62.