New DSM enzyme to enable bakeries to reduce ascorbic acid in recipes
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Royal DSM, a Dutch science-based company, has launched BakeZyme AAA baking enzyme for cost-effective production of bread with ideal texture and volume. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. Ascorbic acid prices have fluctuated significantly since 2017 when new environmental policies in China forced many manufacturers to… Read more »
