Baked Goods

BASF baking enzymes let food suppliers produce affordable, healthy and appealing baked goods while contributing to more efficient use of resources. 

Consumers prefer appealing looking baked goods with a perfect shape, soft and elastic crumb structure and crispy crust. All goods are expected to have an extensive shelf life and to stay as fresh as on the first day. Nutrilfe® enzymes are our answer to the increasing demands placed on the food industry. Nutrilife® baking enzymes improve dough machinability and stability, preserve freshness during shelf-life, ensure consistent baking results and add feel-good factors to your baked goods. We support our customers and partners with a tailor-made product package complemented by technical application services suited to fulfill their individual needs.

Key benefits of BASF enzymes:

  • Enhance the volume and appearance of baked goods
  • Improve crumb structure and softness of bread and rolls
  • Increase dough stability and shock tolerance
  • Reduce stickiness and improve machinability 
  • Increase the shelf life