Enzymes are powerful micro-ingredients that enable bakers to improve baked goods and clean up labels.

Replacing chemical emulsifiers with enzymes causes a trickle-down effect across baking operations.

Bakers have many ingredients and other methods to ensure a longer life for baked goods.

Part of new entity, PT Lesaffre Sari Nusa.

The fermenter is the 10^th at the plant and marks the facility’s fourth expansion.

Michael Bultel, Lesaffre North America baking business development manager, shares how bakers can achieve critical cost savings on ingredients.

Clean label ingredients like enzymes help artisan bakers reduce ingredient and labor costs. 
 

Bakers must consider functionality, processing and other ingredients in the formulation.

As ingredient technology has improved, bakers are able to replace their emulsifier ingredients with label-friendly options.

These dough conditioning ingredients allow dough to withstand the forces of equipment.