Enzyme mapping explained in video.

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 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.

With enzyme mapping, we're looking for ways to enhance the quality of bread improvers. This is a major benefit for customers as you can be sure that your bread improvers are customized and tailored to your specific situation and provide you with the very best results.

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 indulging reduce 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.

Every baker wants to have perfectly released products, it not only sells better, but it also prevents you from food waste. For obtaining the best result, you need to find a balance between all the elements.