Your tailor-made bread solutions.

Freshness is at the heart of consumer expectations when it comes to bread.  And how can industrial bakers maintain it throughout production and distribution—without compromising on look, texture, softness or mouthfeel?

In this video, we explain what enzyme mapping is and how it can help industrial bakeries  to improve baking processes and products. Let us guide you through the world of enzyme mapping.

As an industrial baker, you are always looking for ways to improve the quality of your bread, increase shelf life and reduce production costs. With the use of bread improvers, we give you the tools and possibilities to help you grow your business.

Freshness is at the heart of consumer expectations when it comes to bread.  And how can industrial bakers maintain it throughout production and distribution—without compromising on look, texture, softness or mouthfeel?

Zeelandia’s 25 years of fermentation expertise ensures consistent, time-saving solutions for industrial bakeries, allowing them to harness unique flavours and textures without compromising efficiency or requiring heavy technological investments.

Our customised fermentation solutions transform ingredients, delivering unique flavours, textures, and colours, driving product innovation while keeping bakery workflows simple and meeting consumer demands for exceptional products.

For a product to be called "organic", its production must comply with legal rules (legislation and supervision). Compliance with these rules is monitored by competent national authorities. 

As consumers take an increasingly proactive approach to wellness and focus on prevention over cure, there is a growing interest in better-for-you products with a positive impact on health. Bakery brands promoting the use of ingredients that are guilt-free yet indulgent reduces price sensitivity amongst consumers.

Consumers are seeking out fermented and sourdough bakery products more and more for their perceived digestive and immune system benefits. This subsection of the market is expected to grow by at least 6%. We are meeting this demand by developing our sourdough technology for the industrial market.