Company: DSM Food Specialties, Delft, Netherlands


Ingredient Snapshot: DSM Food Specialties recently launched a new glucose oxidase originating from Penicillium chrysogenum—rather than from Aspergillus species—called BakeZyme Go Pure. Developed for use in bread-making, BakeZyme Go Pure allows bread dough to become more elastic and maintain its ability to stretch. It also creates new opportunities for bakers to use glucose oxidase as an alternative to chemical oxidizers, such as azodicarbonamide (ADA) or bromate, and in frozen dough.