Yeasts, Cultures & Enzymes

For consistently good crumb structures 

Yeasts, Cultures & Enzymes

Are your customers craving a good crumb structure and consistent appearance of the baked good they love, our wide range of baking enzymes enables you to produce a better product, naturally, more efficiently and consistently. Our bakery experts can assist you in the application of our proprietary Caldic enzyme systems that support gluten reduction, shelf-life extension and stability, as well as advise on the enzyme systems from our premium suppliers. Additionally, our bakery teams are experienced in formulations with transglutaminase enzymes to help improve dough elasticity, volume and texture in baked goods and to improve flour for low gluten products. 

  • Amylases
  • Bacteria
  • Bakers yeast
  • Cellulases
  • Lactobacillus
  • Pectinases
  • Pro-biotics
  • Transglutaminases
  • Xylanases
  • Yeast

We'd love to hear your challenge!

Whether you’re looking for a specific ingredient, product or a solution to a technical challenge, our knowledgeable teams across the globe can assist you to find the answer. You’re welcome to reach out directly to the team using the contact details on the country pages. If your country is not listed or your inquiry is of a different nature, please fill out the details in the form below and we will get back to you shortly. If you have concerns about your private information, please read the Privacy statement and disclaimer at the bottom of the page.

I have a question about


Your country

My contact details