Biobake Fibre by Kerry | Explore the benefits for rye bread processing.
A novel enzyme solution designed to increase volume, improve softness, maintain good dough handling during processing and enhance slicing of rye and wholemeal bread.
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.
Kerry’s innovative enzyme solution for rye & wholemeal bread processing is Biobake™ Fibre.
- High quality taste and appearance of finished products as proven by sensory trials in rye bread over shelf life.
- Ensure good dough processability, even when using high ratios of rye flour in the formulation.
- Helps manufacturers meet their operational cost and sustainability targets.
- Clean label and non-GMO solutions
- Vegetarian friendly and organic suitable.
Access our trial data now: