BakeZyme^® Fresh XL and BakeZyme^® Master is a new range of BakeZyme^® solutions(maltogenic amylase) for all your freshness challenges for baked product.

l  BakeZyme^® Fresh XL is an innovative enzyme for industrial bread producers looking to significantly improve softness, moistness and resilience in on-the-go baked goods such as sweet buns and white bread sandwiches.

l  Bakezyme^® Master helps bakers to produce bread with supreme resilience, delayed staling, more softness during shelf life and proven sensory benefits (e.g. even after 7 days, bread has a softer crumb and is more moisty). What's more, this solution particularly increases the foldability in baked products like tortilla wraps, preventing cracking at folding points.

With BakeZyme^® Fresh XL and BakeZyme^® Master in baked product, manufacturers can delay staling of bread to extend the shelf life of bread, it supports industry players in actively reducing food waste.