Based on our deep understanding of the baking process, we have developed a range of enzyme solutions called Biobake™, specifically designed for use across:

Bread and rolls:
Our range of products optimise water distribution, dough strength and dough rheology during process, producing products with better shape, crumb structure, resilience and shelf life.

Frozen and retarded doughs:
Biobake EDS gives baker the power to produce superior baked-from-frozen products such as pizza crust, scones and rolls. Biobake EDS delivers superior volume, dough strength and rheology and extends frozen shelf life.

Fine bakery, wafers and crackers:
At Kerry we're leaders in fine bakery. Our products such as Biobake CHW optimise processing time, manufacturing efficiency and product quality in wafers. Our range of cracker enzymes such as Biobake CDI can enhance texture, colour and appearance of your finished cracker.

In many cases, the use of the Biobake range can deliver improvements in processing and finished product characteristics while also reducing costs.