BAKEZYME AAA

Description

BakeZyme® AAA is an enzyme preparation for food use containing glucose oxidase and lipase derived from a selected strain of Aspergillus niger and xylanase (IUB: endo-1,4-β-xylanase) derived from a selected strain of Bacillus subtilis. It enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal flour/ bread texture and volume. Reduces Ascorbic Acid by up to 50%. It offers a solution that enables bakeries to optimize their costs while delivering high quality bread. DSM’s baking application experts have already extensively tested the blend and are supporting customers in making the transition in their recipes. BakeZyme® AAA has shown robust performance with diverse bread and flour types, and varying fermentation times. Typical dosage: 2 - 5 ppm.