ABOUT US
TECHNOLOGY
Enzymes can be a perfect solution for Industrial Bakeries and Retailers that are driven by consumers demand for more clean label bread products.
Best Bake North America Enzyme Technology will improve:
Volume
Texture
Softness
Shape
Color
Flavor
While reducing or eliminating emulsifiers, gluten, ADA and other costly ingredients in your formula.
The use of enzymes in baked goods like bread and rolls has significantly increased, and is sometimes the only “improver” needed. Due to their broad functionality, enzymes can replace chemicals, emulsifiers, lipids, and proteins.
Every industrial bakery faces these problems from time to time. This is why Best Bake North America’s Technology Center has invested time, research, and development in order to overcome these dough processing and handling problems. Selecting the right enzymes is essential.
Innovation in enzyme technology has allowed Best Bake to incorporate those enzymes and produce “performance blocks”. These performance blocks are made with encapsulated enzymes, better known as Encap performance blocks. The encapsulated enzymes are exclusively produced in cooperation with a spray-cool manufacturer. The principle of the encapsulating technology is based on the fact that certain enzymes can be encapsulated with a coating that changes the aggregation state from solid to liquid at a temperature pattern pre-determined by us.
In its solid state the enzymes cannot be activated, as it is well protected against water uptake, and osmotic pressure from other ingredients. Enzymes are hydrophilic and need water in order to be active. With this technology we are able to regulate the precise moment those particular enzymes are released.
Industrial baking tests have shown that newly developed Encap performance blocks give not only excellent dough handling properties, but also give maximum performance in volume, texture, shape, color, softness or crispiness, and flavor. Last but not least: with our encapsulation technology we gain a superior resilience compared to non-encapsulated enzymes.
