The new addition, called BakeZyme X-pan, follows the launch last month of a version for high-fibre breads called BakeZyme Wholegain. A fungal cellulose solution, the company says it can solve many of the common problems that crop up in manufacturing of white bread since it partially degrades the non-starch polysaccharides, like cellulose, in the dough. The polysaccharides are responsible for visual factors such as irregular crumb size and reduced volume, which can have an influence on consumer purchasing decisions. Caroline van Benschop, global baking specialist at DSM, hailed the new enzyme as a "breakthrough ingredient for the baking industry". Although there is a general shift towards health and wellness, and high fibre, wholegrain breads exert a strong pull in this direction. But white bread remains a favourite for many consumers, especially when it comes to specialty breads like baguettes and batards. "In a market where white bread remains a firm favourite with consumer, it is imperative manufacturers consistently deliver the best bread possible". The company has tested the efficacy of X-pan in a variety of different kinds of white bread, such as baguettes and American-style sandwich bread. Other recent developments in the Let's BakeZyme range include a microbial phospholipase called CakeZyme, said to enhance the emulsifying properties of the ingredient meaning manufacturers can reduce egg use by up to 20 per cent - significantly cutting baking costs. A report from Business Communications Company estimated that by 2009 the European enzyme market would reach €1.83 billion. The market for bakery enzymes came in at €32.1 million in 2003, expected to climb to €52.3 million by 2010. In addition to baking enzymes, DSM's enzyme business also provides innovative ingredients for the brewing, fruit-processing, wine-making and dairy sectors. Its headquarters and R&D centre are in Delft, the Netherlands, and the manufacturing plant in Seclin, France.
DSM Food Specialities is introducing a new enzyme in its Let's BakeZyme range, this time targeting dough development, crumb colour and volume in white bread