DSM Food Specialties BakeZyme, Panamore and CakeZyme enzymes
DSM Food Specialties offers a range of enzyme-based solutions that help achieve cost savings, process control and quality improvements for baked goods.
The enzyme product range includes the BakeZyme range that targets specific sensory requirements for bread, cake and pastry applications. It is available in concentrated and diluted forms or blended to suit individual application requirements.
The Panamore range includes lipolytic enzymes that enhance bread characteristics such as dough tolerance, baking performance, crumb structure and crumb softness.
CakeZyme is a phospholipase that improves cake volume, crumb structure, softness and extends shelf life. Cost savings are also achieved by optimised use of egg and fat in cake recipes.
Phone: 02 9321 0123
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