Baking & Snack - March 2023 - 48

ENZYMES
An appreciation
for enzymes is
emerging for sweet
baked goods for
texture and shelf life
improvements.
©Agnormark-stock.adobe.com
parts per million of enzymes needed to replace a percentage
of emulsifiers, " Mr. Casavant said. " You need
much less of the enzymes to replace what you are replacing.
You need a bit more time; that is the only difference. "
Enzyme-based products not only run at lower rates,
they are easier to use because most are powders and require
less production time, Ms. Russell pointed out, adding
that they require lower freight levels, have at least a
year of shelf life and don't need as much manpower to
produce.
" Let's say a baker uses 4% of a mono- and diglyceride
(baker's percent) in a product, " she said. " They have to
ensure they have enough of that product available and
shipped to them for a week's production. If the baker is
using 4% in 1,000-lb doughs at a time, with three lines
that run eight doughs per day five days a week, they
would need, roughly, 5,000 lbs of mono- and diglyceride
a week. If they used an enzyme blend mono- and diglyceride
replacer at 0.4% with the same runs, they would
need, roughly, 500 lbs. "
Bakers can also use enzymes to replace some basic
items that have experienced spikes in the past year.
" Enzymes have the ability to mimic the functionalities
of more expensive ingredients such as fat, oil, eggs,
monoglycerides and others, enabling bakers to reduce
their dependency on these ingredients and secure a
more consistent supply chain, " said Michael Gleason,
senior product manager bakery, Puratos USA. " The
use of enzymes in bakery production has thus become
an increasingly popular solution for overcoming supply
chain challenges and enabling bakers to produce
high-quality baked goods that meet the evolving needs
of consumers. "
Ms. Bergamini Mendes said that with the increasing
concerns about food waste, making products that stay
fresher longer can help businesses strategically and with
48 Baking & Snack March 2023 / www.bakingbusiness.com
ENZYMES PROVIDE CLEAN
LABEL HELP FOR BREADS
AND OTHER BAKED
FOODS IN A VARIETY
OF WAYS, SUCH AS
DOUGH RHEOLOGY AND
STRENGTHENING AS WELL
AS SHELF LIFE EXTENSION.
sustainability. For example, she said that IFF developed
an enzyme that keeps wheat tortillas soft, moist and
fresh longer.
" A product that can maintain its quality characteristics
results in the possibility of geographic expansion
and decreases the risk of product return, meaning less
food waste along the value chain, " she said.
It's clear that bakeries are turning to enzymes more
often to solve a variety of problems while maintaining
a clean label.
New solutions are being developed all the time and
more applications are being discovered, which will
no doubt expand their use and make them a vital tool
for bakers.
" With the discovery of more effective enzymes and
advancements in enzyme technology, enzyme-based solutions
are becoming more and more affordable for bakers, "
Mr. Gleason said. " The cost-effectiveness and functional
benefits of enzyme-based ingredients have made
them an attractive option for bakers looking to improve
their production processes, reduce costs and meet the
evolving needs of consumers. "
*
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Baking & Snack - March 2023

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