14 09, 2020

Enzyme Solutions in Bread Baking

Enzymes, made up of proteins found in all living organisms, act as biological catalysts that facilitate chemical reactions. For the baking industry, they are amazing processing aids used in high-speed bakeries. While most dough conditioners are currently not accepted as clean label options, enzymes represent an alternative that is widely accepted by consumer groups. Given the right conditions of pH, time, [...]

31 01, 2019

4 Myths about Bread, Baking and Baker’s Yeast

Bread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognize that bread should be part of a healthy diet. However, for multiple reasons the consumption of bread has been declining in the last decades. Some global population trends might [...]

6 06, 2015


Acrylamide What is acrylamide? Acrylamide is formed from the reaction of reducing sugars—mainly glucose and fructose—with the amino acid asparagine in the presence of moisture and heat at temperatures above 120oC (248oF). It is considered a byproduct of the Maillard reaction. Low levels of acrylamide are found in heat-treated foods including, bakery [...]


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