Enzymes, active proteins, are commonly used in flour and dough to improve the quality of finished baked goods. Maintaining quality while increasing production is the main challenge for artisan breads. Enzymes can aid the processing, dough stability, and end quality of artisan breads whether produced in the local bake shop, in supermarkets, or higher volume bakeries. This presentation will address how enzymes can overcome numerous challenges of artisan breads production.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.