DSM introduces BakeZyme AAA to improve bread texture and volume

Global science-based company Royal DSM has expanded its BakeZyme range with the addition of the new BakeZyme AAA enzyme.

The new solution is expected to allow bakeries to reduce the amount of ascorbic acid in their recipes, while maintaining the ideal bread texture and volume.

Ascorbic acid is generally used in the baking industry as a dough strengthening agent.

Bakers in a number of developing countries are currently seeking ways to be less reliant on ascorbic acid due to rising bread prices.

Ascorbic acid prices have fluctuated significantly since 2017, while a series of new environmental policies in China have also forced many manufacturers to reduce their rate of production.

DSM Baking business director Fokke van den Berg said: “DSM is driven to contribute to better food for people around the world.

“With BakeZyme AAA, we offer a solution that enables bakeries to optimise their costs, while delivering high-quality bread.”

DSM currently provides ascorbic acid and baking enzymes to customers within the baking industry.

The science-focused company noted that its new BakeZyme AAA can be used in conjunction with ascorbic acid, giving bakeries greater control over the cost of production.

DSM previously introduced a benzoate-free variant of the company’s proprietary enzyme for accelerated cheese ripening, Accelerzyme CPG, last month.

The company claims that the expansion of its portfolio with benzoate-free cheese enzymes such as Maxiren XDS and Fromase has allowed cheesemakers to meet growing consumer demand for dairy products with clean and clear labels.