DSM baking enzyme boosts batter, cuts costs

By staff reporter

- Last updated on GMT

Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.

The microbial phospholipase CakeZyme joins the company's 'Let's BakeZyme' range and is added directly to the cake batter during processing. Eggs, specifically the lecithin contained in egg yolk, are commonly used in baking to act as natural emulsifiers. According to DSM, CakeZyme enhances the emulsifying properties of the ingredient meaning manufacturers can reduce egg use by up to 20 per cent - significantly cutting baking costs. The company claims CakeZyme lowers batter density when compared to standard cake mixtures increasing batter volume and resulting in better viscosity, delayed crumb setting and improved crumb structure. In addition, DSM said the enzyme offers greater product quality, extended shelf-life and a better nutritional profile. New business developer at DSM food specialities Jose Mastenbroek said: "It offers unlimited possibilities for new product development in the baking industry - simultaneously meeting consumer demand for healthier cakes and pastries, improving product quality and reducing costs."​ Based in the Netherlands, DSM produces baking enzymes for the bread, milling and cereal industry. A report from Business Communications Company estimated that by 2009 the European enzyme market would reach €1.83 billion. The market for bakery enzymes came in at €32.1 million in 2003, expected to climb to €52.3 million by 2010.

Related topics Processing & packaging Ingredients

Related news

Show more

Related products

show more

Sweeten Your Treats with Sustainable Syrups

Sweeten Your Treats with Sustainable Syrups

Content provided by Green Plains Inc. | 03-Oct-2024 | Insight Guide

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than...

Breakthrough ingredients for better-for-you bread

Breakthrough ingredients for better-for-you bread

Content provided by ADM | 03-Oct-2024 | White Paper

Our new flour blend is a carefully curated blend of clinically studied ingredients to help you create better-for-you bread that tastes great to help you...

Leveraging the Power of Enzymes to Maximize Value

Leveraging the Power of Enzymes to Maximize Value

Content provided by IFF | 18-Sep-2024 | Application Note

In today’s dynamic bakery industry, excelling requires more than just great taste. With tightening budgets and rising expectations, manufacturers must...

Improve texture, volume & appearance with Corbion

Improve texture, volume & appearance with Corbion

Content provided by Corbion | 02-Sep-2024 | White Paper

Consumers think twice about products that vary in quality. Delivering superior experiences consistently is the best way to keep consumers satisfied and...

Related suppliers

Follow us

Products

View more

Webinars