Boosting Dough Strength in Industrial Baking with Enzymes

Overview


IFF

Inconsistent flour quality and weak dough are common hurdles in today’s industrial baking. To stay competitive, bakeries need smart, reliable solutions that raise the game—delivering consistency, strength, and performance.

IFF’s latest article explores how enzyme-based solutions can help improve dough strength and processing stability—especially in whole wheat and high-fiber applications – while helping reduce waste, delivering high-quality and creating appealing baked goods that delight consumers.

This content is provided by IFF, and any views and opinions expressed do not necessarily reflect those of BakeryAndSnacks.com

Download Now


Latest Content

Related Resources

Leveraging the Power of Enzymes to Maximize Value

Leveraging the Power of Enzymes to Maximize Value

Content provided by IFF

Application Note

In today’s dynamic bakery industry, excelling requires more than just great taste. With tightening budgets and rising expectations, manufacturers must balance nutrition, quality, and taste to optimize product value.

Supplier Info Centre

IFF

For more product information visit IFF.