Flour Affordability Seasonal flour variability can affect loaf volume, dough strength and consistency. Our solutions help maintain reliable performance across suppliers, seasons and regions.
Shelf-Life Pressure Rapid staling and shorter mold-free shelf life can limit distribution and increase waste. DANISCO® Bakery Functional Systems help maintain freshness, resilience and sensory quality over time.
Flatbread Flexibility Tortillas and flatbreads require good foldability, rollability and strength without becoming dry or brittle. Our solutions help maintain dough performance and preserve the texture and flexibility consumers expect throughout shelf-life.
Micro-Ingredient Complexity Managing enzymes, ascorbic acid, emulsifiers and other micro-ingredients separately can complicate production. Our functional systems reduce handling complexity and improve consistency.
Replacement & Reformulation Replacing bakery ingredients such as egg and wheat can impact quality and functionality. Our bakery functional systems support reformulation goals while maintaining consistent functional performance in baked goods.
Dough Strength High-throughput bakeries require consistent dough performance across mixing, dividing, sheeting, proofing, baking and packaging. DANISCO® Bakery Functional Systems help strengthen dough, optimize flour performance and deliver consistent production outcomes.
Loaf Volume Consistent loaf volume is critical to product quality and manufacturing efficiency. DANISCO® Bakery Functional Systems help manage flour variability, fermentation and ingredient interactions for reliable volume and uniform crumb structure batch after batch.
Softness & Freshness Freshness relies on softness, resilience and moisture retention. Bread staling is largely driven by moisture migration and starch retrogradation. Our solutions are formulated to help slow these processes, supporting longer-lasting softness and freshness.
Shelf-Life Support Extended shelf-life helps reduce waste across production, distribution and retail. FAO food waste data shows that production and processing losses are a measurable part of the supply chain. Our Bakery Functional Systems extend mold-free shelf-life while maintaining sensory freshness.
GRINDSTED® POWERBAKE CLEAN 920 GRINDSTED® POWERBAKE CLEAN 920 is an enzyme-based system supporting emulsifier replacement in bread baking. It helps industrial bakeries pursue label-friendly formulation goals while maintaining bread performance.
GRINDSTED® POWERBAKE CLEAN 930 GRINDSTED® POWERBAKE CLEAN 930 supports label-friendly bread performance. It is designed for bakery teams balancing ingredient-list expectations with processing and finished-product quality.
GRINDSTED® POWERBAKE 818 GRINDSTED® POWERBAKE 818 supports cleaner label formulation in industrial bread. It helps preserve functional performance while supporting customer-specific label requirements.
GRINDSTED® FSB 704 GRINDSTED® FSB 704 supports label-friendly functional performance in corn flour tortillas. It includes sodium metabisulfite replacement while maintaining processability.
GRINDSTED® BWA 3500 GRINDSTED® BWA 3500 is a label-friendly-aligned water absorption booster. It supports dough performance where water management and formulation efficiency are key.
GRINDSTED® DaniBake PROTEIN AND FIBER BASE Designed to support the development of high-protein, high-fiber bakery products with soft texture, balanced mouthfeel, and reliable processing performance.
GRINDSTED® DaniBake HIGH PROTEIN SERIES This versatile, pea-based ingredient range allows you to adjust texture, viscosity and nutritional profiles depending on your formulation targets.
GRINDSTED® DaniBake KETO COMPLETE MIX Functional System that helps simplify low-carb and keto bakery development while supporting consistent texture, balanced chewiness, and reliable production performance.
GRINDSTED® DaniBake NO SUGAR, HIGH FIBER BASE A solution that enables bakers to reduce sugar and increase fiber while maintaining the texture, volume, appearance, and eating quality consumers expect. *For regional availability, please contact your local commercial representative.
R&D Teams R&D teams need formulation precision, application support and speed from bench to plant. We integrate application expertise directly into every functional system, with teams across EMEA, Brazil, Mexico, Greater Asia and North America supporting development through field testing.
Procurement Teams Procurement teams need cost efficiency, supply continuity, specification compliance and secondary sourcing. IFF’s global manufacturing footprint supports supply reliability across formats and regions. Minimum order quantities, regional availability and constant quality are part of the supplier conversation from day one.
Operations & Quality Functional systems reduce the complexity of handling multiple micro-ingredients that require precise weighing and storage. They remove the need to handle separate enzymes, ascorbic acid and individual emulsifiers separately. This reduces weighing error risk, simplifies inventory and speeds up production setup.