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