ENCAPSULATED ENZYME TECHNOLOGY
Precision-released ingredients for predictable, consistent results
Enzymes are among the most powerful tools available to industrial bakers. Best Bake North America has developed a proprietary encapsulation system that delivers their performance exactly when and where it's needed.
ENZYMES IN BAKING
Why enzymes are replacing chemicals in the modern bakery
The use of enzymes in baked goods like bread and rolls has significantly increased in recent years — and for good reason. Due to their broad functionality, enzymes can replace chemicals, emulsifiers, lipids, and proteins that consumers increasingly want removed from their food labels.
For industrial bakeries and retailers driven by consumer demand for cleaner ingredient decks, enzymes can be a perfect solution. In some formulations, an enzyme system is the only improver needed — replacing several conventional additives in a single swap.
Best Bake North America's enzyme technology addresses the most common formulation challenges in industrial baking while reducing or eliminating emulsifiers, gluten, ADA, and other costly ingredients from your formula.
Why enzymes instead of chemicals?
Enzymes are proteins that catalyze specific reactions in dough without becoming part of the final product. Unlike chemical additives, they leave no functional residue — meaning they support a cleaner ingredient declaration while delivering the same or better performance.
OUR TECHNOLOGY
The enzyme release timeline
Unlike free enzymes that activate immediately at mixing, our encapsulated system stays dormant until the optimal moment — eliminating unpredictability.
1
MIXING STAGE
Enzyme added — matrix fully intact
The ingredient is added to the dough at mixing. The protective matrix surrounds the enzyme completely, preventing any premature activation. The dough behaves as expected.
2
PROOFING
Dough develops — enzyme still protected
Through bulk mixing to final proof, the matrix holds. This is critical for tolerance — operators can adjust timing, add rework dough, or pause the line without affecting enzyme performance.
3
BAKING STAGE
Heat dissolves matrix — enzyme activates
At the onset of baking, heat dissolves the protective matrix. The enzyme releases and becomes fully active at the exact moment it can have the greatest impact on crumb structure, texture, and moisture.
The principle behind the encapsulation technology is based on a precise physical mechanism: certain enzymes are encapsulated with a coating that changes its aggregation state from solid to liquid at a temperature pattern pre-determined by Best Bake.
In its solid state, the enzyme cannot be activated. It is well protected against water uptake and osmotic pressure from other ingredients in the dough. This is critical — enzymes are hydrophilic and need water in order to become active. By controlling the coating's melt point, we control exactly when that water contact occurs.
The result is a system where we can regulate the precise moment those particular enzymes are released — not at mixing, not during fermentation, but at the onset of baking, when temperature triggers the phase change and the enzyme activates at full effectiveness.
Best Bake enzyme technology improves:
Volume
Loaf & roll lift
Softness
Crumb feel
Shape
Consistency
Texture
Crumb structure
Color
Crust & crumb
Flavor
Fermentation