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Bakery manufacturers face numerous challenges when reformulating, including ever-changing consumer demands and regulations, as well as increased raw material costs and labor shortages. At Kemin, we help bakery manufacturers solve these challenges with our range of enzymes, dough conditioners, and mold inhibitors.
Unlock smarter reformulation solutions and strategies with expert support from Kemin. Our team collaborates with you to evaluate your entire formulation—because even minor ingredients can have a major impact. By understanding how ingredients interact, we help you identify the optimal blend and processing conditions to meet your product goals.
A highly concentrated fermentate that is an alternative to calcium propionate. Ideal for baked goods and tortillas, SHIELD® Pure helps delay mold growth and supports clean label formulation goals.
A powerful blend of buffered vinegar and botanical extracts, SHIELD® V helps inhibit mold growth in flour tortillas and baked goods.
Improve softness and extend shelf life in breads, pastries, and more with this enzyme-based solution tailored for bakery applications.
Enhance dough machinability with DoughStretch™, available in clean label options to support your formulation needs.
Clean label ingredients that can replace calcium propionate in bread include cultured wheat flour, cultured dextrose, vinegar or vinegar powder, and other fermentates. These ingredients help control mold by lowering pH or producing organic acids through fermentation, supporting shelf life extension without synthetic preservatives.
Cultured dextrose and cultured wheat are both clean label mold inhibitors but differ by source. Cultured dextrose is made by fermenting sugar and is typically gluten‑free, while cultured wheat is made by fermenting wheat flour and may contain gluten. Both rely on naturally produced organic acids to help inhibit mold and extend shelf life.
Enzymes help bakers overcome various challenges such as staling, poor texture, weak dough strength, and difficult processing. They help make products softer, improve volume, make dough easier to work with, and keep production more consistent, while also helping simplify ingredient lists by replacing traditional additives.
