POWERBAKE®
POWERBAKE® baking enzymes from IFF help you achieve outstanding product quality and process efficiency, while creating label friendly baked goods.
Find out moreEnzymes for softer, more consistent and longer-lasting baked goods
Gain a finer degree of control over the bakery process and make your baked goods fresher, softer, more consistent and longer-lasting - even when dealing with challenging flour quality.
Our baking enzymes help keep baked goods fresher for longer, reducing food waste. They can also help improve flour performance and dough stability throughout the process, leading to less product discarded.
Baking enzymes offer label-friendly alternatives to many commonly used baking ingredients. So you can meet consumer demand for a simple and clean label, while maintaining great product quality and ensuring a robust baking process.
IFF BAKING ENZYMES
Key Benefits
- Offers uniform flour performance
- Improves dough stability
- Improves freshness
- Gives excellent crumb structure, volume and visual appeal
Explore our baking enzyme range:
ENOVERA™
Based on an innovative phospholipase, ENOVERA™ is the new range of enzyme strengthener to match robustness and functionality of conventional ingredients. Now bakers in the USA and Europe can produce bread and buns, with a consistent volume with superior dosing tolerance compared to a traditional lipase, resulting in better use of raw materials and much less waste in production.
Find out morePOWERSOFT®
POWERSOFT® Cake Enzymes use a specialized amylase to create moist cakes and delay staling.
Find out morePOWERFLEX®
POWERFLEX® Baking Enzymes use an anti-staling amylase to make tortilla production easier and keep tortillas fresh and foldable.
Find out morePOWERFRESH®
POWERFRESH® Baking Enzymes modify starch and amylopectin in flour starch to delay staling and give your baked goods a longer shelf life.
Find out moreMAX-LIFE™
Made to give bread a high level of freshness and incredible crumb strength. The MAX-LIFE™ range can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods.
Find out moreGRINDAMYL™
The GRINDAMYL™ range of baking enzymes provide a wide range of benefits including improved dough strength, flour correction and flour and bread performance.
Find out moreClean Label
You can use our baking enzymes as a label-friendly alternative to many commonly used baking ingredients.
Sustainability
Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.
In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.
Our baking enzymes are aligned with the objectives of the United Nations Sustainable Development Goals:
2 Zero hunger
3 Good health and well-being
12 Responsible consumption and production
13 Climate action
Connect with us
Contact IFF Cultures & Food Enzymes
Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.
Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.
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Raise The Game in Baking with IFF Bakery Solutions
In the ever-evolving baking industry, our hands-on expertise across all bakery subcategories keeps you ahead, delivering perfectly today while preparing for what consumers want tomorrow.
