DSM showcased a range of baking enzymes for the gluten-free market at IFT17. Enzymes help bakers achieve better texture in bread. Unlike enzymes for conventional bread, however, DSM’s new range have been formulated on a gluten-free carrier, allowing them to be used in gluten-free applications. This allows bakers to take advantage of the functionality of enzymes without compromising the gluten-free label on their products.

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