DSM has a specified portfolio of enzymes suitable for organic labeling–compliant with EU and USA legislation–for bakeries looking to produce organic bread.
There are no secret ingredients or master recipes in great bread baking. Successful artisan bread baking is largely focused on controlling fermentation. Controlled fermentation accounts for greater dough strength, longer product shelf life due to acidification and, more importantly for your customer, complex flavor.
Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.
