The Best Places to Buy Clean Label Baking Enzymes Online and In-Store

Biobake™ Fibre

Discover advanced solutions for better dough handling, reduced waste and cost savings. 

Biobake™ Fibre is a patented enzyme solution designed to increase volume, improve softness and maintain good dough processability in rye bread formulations. 
This novel enzyme solution can help reduce dough loss and operational costs, while improving finished product quality, without negatively affecting the traditional taste and authentic aroma of rye bread formulations. 

For more information, please visit Yulin HB™.

With Biobake™ Fibre you can: 

• Increase rye bread volume by up to 24%
• Improve rye bread softness by up to 55%
• Enhance ‘sliceability’ and crumb resilience
• Maintain good dough processability 

Other features:

• Clean label and non-GMO solution
• Vegetarian friendly and organic suitable 

Our innovative enzyme solution for rye and wholemeal bread processing is Biobake™ Fibre. This advanced solution ensures good dough malleability, even when using high ratios of rye flour in the formulation. This helps manufacturers meet their operational cost and sustainability targets.

Biobake™ EgR

Eggs do a lot of heavy lifting in baked goods, delivering vital functionality, but as a raw material, they come with a hefty price tag. 

For many manufacturers, enzymes are the best solution for reducing egg content - with a clean label and cost-optimised solution. 

Achieve Cost Optimisation by Reducing Egg Content – Bakery.  
Biobake™ EgR reduces egg content by up to 30% in fine bakery applications, such as muffins, leavened sponge cakes, croissants, donuts and brioche, with no change in dough handling or crumb structure. The finished baked goods have optimal volume, texture, crumb structure and softness but egg use, and egg costs, are reduced by almost a third. 

Biobake™ EgR is a novel generation of technology aimed at significantly reducing egg content in baked goods with benefits for your product, process and the planet.

*Disclaimer: Please note, Biobake™ EgR may not be available in all locations. As we cannot be familiar with all product recipes and process conditions used by customers, we recommend that freedom to operate is verified before commercial use.

Biobake™ Fresh Rich

Elevate freshness in sweet bakery sustainably with our advanced anti-staleness enzyme solution, designed to extend freshness over shelf life in your sweet bakery creations. 
Baked goods are the largest category of food waste globally and, as such, extending their shelf life is an important means of waste reduction. Maintaining product quality over longer shelf life can contribute to a more sustainable future. 

Biobake™ Fresh Rich is a clean-label, starch-acting enzyme, enabling baked goods containing more than 20% sugar to remain fresher for longer, reducing food waste significantly. This enzyme is designed to create a softer, more consistent and more flexible crumb structure, with improved perceived moistness, enabling products to stay fresher for longer. 

Biobake™ Fresh Rich is ideal for sweet baked applications such as muffins, pound cakes and sweet pancakes. It: 

• Elevates freshness
• Improves softness
• Enhances moistness perception over extended shelf life  

Biobake™ (Performance)

Classified as processing aids, our innovative enzymes portfolio known as Biobake™ deliver best in class performance for bakery and snack manufacturers servicing retail and foodservice channels. 

Biobake™ portfolio complements the natural baking process and enables the creation of quality products that meet the rapidly changing demands of today’s consumer, whilst offering cost savings to reduce or replace volatile raw material ingredients.  

For more Clean Label Baking Enzymesinformation, please contact us. We will provide professional answers.

Benefits of the Biobake™ portfolio in bakery: 

• Deliver better volume, resilience & crumb structure
• Strengthens dough stability to withstand harsh processing conditions
• Improve process efficiencies & throughput
• Achieve better consistency
• Reduce food loss and waste
• Egg reduction
• Vital wheat gluten reduction or replacement
• DATEM replacement
• Cleaner label (emulsifiers replacement) 

Benefits of the Biobake™ portfolio in snacks, crackers and wafers: 

• Consistent volume
• Better control of size
• Improve process efficiencies & throughput
• Improve texture
• Dough (gluten) relaxation
• Clean label (sodium metabisulfite removal)
• Increase dough extensibility
• Reduce shrinkage of stamped dough pieces
• Reduce breakages in wafers
• Reduce food loss and waste
• Cost savings
• Acrylamide reduction

Biobake™ Fresh (Freshness)

We are redefining the value of freshness in the bakery sector. Mastering textural softness is vital to capturing marketing share, enzymes are the ideal ingredient for success.   

Our portfolio Biobake™ Fresh delivers ‘just-baked’ textural softness, mouthfeel and freshness over shelf life in bakery products from enriched doughs, to yeast-raised breads, buns, rolls and donuts, sweet fine bakery and Viennoisserie. 

Benefits of the Biobake™ Fresh portfolio in bakery: 

• Maintain ‘just-baked’ textural softness & freshness over shelf life
• Maintain moisture perception
• No change in dough properties or processing 
• Better resilience and tolerance 
• Extend freshness and softness over shelf life 

Find out more by visiting our Bakery Freshness homepage

Acryleast™ Pro (Acrylamide Reduction)

Acrylamide is a global industry challenge in bakery & snacks, it is a known carcinogen that is produced naturally in starchy snacks after high temperature cooking. Manufacturers are encouraged to reduce acrylamide levels, otherwise risking more stringent legislation and negative media attention. 

Acryleast™ Pro is the only non-GM, organic suitable acrylamide reducing technology on the market which can be added to formulations with minimal or no changes to product processes, without impacting flavour, aroma or texture. 

Trials have demonstrated up to 90% reduction of acrylamide in crackers and up to 85% in infant biscuits. 

Benefits of Acryleast™ Pro in snacks & crackers: 

• Reduces acrylamide by up to 90%
• Organic suitable
• Non-GM (Project verified by FoodChain ID)
• No impact on product taste, texture or aroma.
• No impact on yield.
• Clean label
• Can be added dry or rehydrated depending on recipe and processing parameters.

Find out more about our Acrylamide Reduction Enzyme portfolio.

Welcome to the Lesaffre Store

You may know Lesaffre for our world-class baking yeast, but you may not be familiar with other innovative ingredients we’ve developed. Now know us for so much more.

Top Sellers

Corner bakeries. Regional restaurants. Kitchen operations.
For more than 170 years, our products serve a wide range of baked good producers.

Are you interested in learning more about Buy Baking Enzymes? Contact us today to secure an expert consultation!