March 2013 - "Faster and better - we seem to strive for these qualities in all walks of life. Enzymes work behind the scenes to do this for bakers."
"These natural proteins, in the form of a complex, precise arrangement of amino acids, promote highly specific biochemical actions...By helping bakers advance production through enhanced dough handling and tighter process control, enzymes address cost-effective flour correction, replace emulsifiers and optimize egg usage. They aid finished product quality through increased baked volume, finer crumb structure, extended shelf life and acrylamide reduction. Simply put, enzymes help bakers get the best from their raw materials. This translates to improved economics and a more satisfied customer."
Author: Donna Berry | Source: Baking and Snack