Hands kneading dough on a floured surface. IFF's GRINDAMYL™ range of baking enzymes providing a wide range of benefits like dough strength, flour correction and flour and bread performance.
Engineered for Industrial Baking

Bakery Solutions

Bakery industry faces rising pressure from flour variability, formulation complexity, freshness demands and tighter margins. Food Ingredients bakery functional systems combine purpose-engineered bakery solutions and ingredients to help build consistent performance from dough to shelf.

 

Why Functional Systems Matter

Manufacturing Challenges

Industrial-scale baking does not forgive variability. Food Ingredients bakery solutions are engineered to manage interactions across dough, process and shelf-life as one coordinated system.

Food Ingredients combines technical expertise with practical manufacturing know-how. Beyond understanding ingredient functionality, we know how to apply solutions in production to deliver consistent, high-performing bakery products. Built on decades of experience across bakery and other food categories, we understand how products are developed, processed, and successfully scaled. This expertise enables us to help tackle the manufacturing challenges bakery producers face around the world.

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Flour Affordability

Seasonal flour shifts can affect loaf volume, dough strength and batch-to-batch consistency. Our bakery functional systems help stabilize performance across changing suppliers, seasons and regions.

microbial spoilage

Shelf-Life Pressure

Rapid staling and shorter mold-free shelf-life can limit distribution windows and increase waste. Our bakery systems are designed to support freshness, resilience and sensory quality over time.

Flour tortillas on a wooden cutting board with dough balls and scattered flour in the background. POWERFLEX® enzymes maintain softness and moistness

Flatbread Fragility

Tortillas and flatbreads require foldability, rollability and strength without dry or fragile texture. Our functional systems for bakery solutions support the dough behavior and finished-product flexibility these formats demand.

Several slices of whole grain bread arranged in a semi-circle on a wooden cutting board. Wheat stalks are placed near the cutting board.

Micro-Ingredient Complexity

Managing enzymes, ascorbic acid, emulsifiers and other micro-ingredients separately can create weighing, storage and process challenges. Our functional systems integrate performance components to reduce handling complexity and improve production consistency.

Dough

Replacement & Reformulation

Egg, vital wheat gluten and other bakery ingredients are under commercial and cost pressure. Our bakery solutions support reformulation goals while maintaining functional performance.

What Our Bakery Solutions Deliver

Performance Outcomes

The value of a well-designed bakery solution is measured across processing behavior, finished volume, freshness and waste reduction.

Discover Baking Enzymes
Hands kneading dough on a floured surface. IFF's GRINDAMYL™ range of baking enzymes providing a wide range of benefits like dough strength, flour correction and flour and bread performance.

Dough Strength

High-throughput bakeries need consistent dough behavior through mixing, dividing, sheeting, proofing, baking and packaging. Food Ingredient baking ingredients strengthen dough, optimize flour performance and support consistent output across production runs.

A loaf of bread with two slices cut from it, placed on a wooden cutting board

Loaf Volume

Volume consistency is both a quality metric and a commercial requirement. The food technology behind Bakery Functional Systems stabilizes flour, fermentation and ingredient interactions so volume and crumb structure are repeatable from batch to batch.

Bread loaf

Softness & Freshness

Freshness depends on softness, resilience and moistness. Bread staling research links quality loss to moisture migration and starch retrogradation, and our bread softener functionality is built into functional system design from the formulation stage.

product quality

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.

 

One of the main advantages of using functional systems is the savings in product development time. Our systems may represent several years of R&D investment to achieve their current performance, an investment that manufacturers do not need to make themselves. As a result, they can save time and money while ensuring the best possible performance from their ingredients.

 

Nutrient-dense meal with whole foods supporting metabolic health, microbiome balance, and enzyme-driven probiotic formulation by a health supplements manufacturer
Application-Specific Bakery Solutions

Formulated by Format

The right bakery solution starts with the format you produce. Across Food Ingredients bakery solutions, each system is built around the formulation and process variables specific to the product type.

Please note that the examples shown under each tab are representative selections only and do not reflect the full range of functional systems and solutions we offer.

Connect With Bakery Experts
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Bread, Rolls & Buns

GRINDSTED® PRO 45 reduces baker’s yeast by 15–25% while improving bread softness.
GRINDSTED® POWERBake Clean 920 supports up to 10% vital wheat gluten replacement, up to 70% egg replacement and a 7% production yield increase based on dough weight.

 

*For regional availability, please contact your local commercial representative.

Flour tortillas on a wooden cutting board with dough balls and scattered flour in the background. POWERFLEX® enzymes maintain softness and moistness

Tortillas & Flatbreads

POWERFlex® supports up to six months of shelf-life with superior foldability and strength.
GRINDSTED® FLATBREAD 107 extends Arabic bread shelf-life from 2–5 days to 7–21 days, while POWERFlex® enzyme solutions support tortilla and flatbread systems requiring shelf-life, foldability and strength.

 

*For regional availability, please contact your local commercial representative.

donuts flavored with IFF Sugar-Reduction Modulators

Cakes & Donuts

Support viscosity, aeration, batter stability, moisture retention and texture.
IFF bakery ingredients can also support egg and dairy derivative reduction, donut fat pickup reduction, and high-fiber or high-protein format development.

 

*For regional availability, please contact your local commercial representative.

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Frozen Dough

Frozen Dough

GRINDSTED® POWERFreeze 406 supports 12-month frozen storage for frozen dough and pre-fermented frozen laminated pastry.

Frozen Bread

Our frozen bread solutions are designed to support reliable performance across the frozen dough process, helping bakers achieve consistent volume, texture, freshness, and finished product quality.

Par-Bake Bread

Upcoming POWERBake innovation for par-bake targets improved crumb texture, crispiness after second bake and shorter second-bake time.

 

*For regional availability, please contact your local commercial representative.

IFF carrageenan solutions

Biscuits & Fillings

Support processability, oxidation reduction, bake stability and water migration control.
IFF bakery system blends can also support fat and sugar reduction and improved nutritional value across selected applications.

 

*For regional availability, please contact your local commercial representative.

IFF Bakery Portfolio

Explore The Product Range

Food Ingredients functional systems and emulsifiers help formulators align bakery performance with target cost points and application requirements.

System Blends Tortillas

POWERFlex®

POWERFlex® is designed for tortillas and flatbreads.
It supports up to six months of shelf life with foldability and strength maintained.
POWERFlex® Fit Pro enables a verified High Protein Claim, while POWERFlex® 3203 delivers between 25 and up to 180 days shelf-life in wheat flour tortillas with improved flexibility and reduced translucency.

 

*For regional availability, please contact your local commercial representative.

Optimization of flour quality

POWERBake®

GRINDSTED® POWERBake Clean 920 supports up to 10% vital wheat gluten replacement, 1–5% increased water absorption, 7% production yield increase based on dough weight and up to 70% egg replacement in hard-dough bakery products.
GRINDSTED® POWERBake Fit targets high-protein applications.
GRINDSTED® POWERBake 818 supports label-friendly formulations.

 

*For regional availability, please contact your local commercial representative.

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POWERFresh & POWERFreeze

GRINDSTED® POWERFresh is built for softness and freshness retention in ambient and par-baked formats.
GRINDSTED® POWERFreeze 406 supports 12-month frozen storage stability for frozen dough and pre-fermented frozen laminated pastry.
GRINDSTED® POWERFREEZE maintains frozen dough bread volume stability after 45 days of storage.

 

*For regional availability, please contact your local commercial representative.

Bakery solutions of IFF

PRO, BWA, EGGX & FSB

GRINDSTED® PRO 45 has the ability to reduce baker’s yeast by 15-25% in the formulation.
GRINDSTED® BWA increases water absorption, with each 1% of ingredient increasing absorption by 5%, and replaces up to 4% of vital wheat gluten.
GRINDSTED® EGGX supports egg reduction applications, while GRINDSTED® FSB 704 supports label-friendly sodium metabisulfite replacement in corn flour tortillas.

 

*For regional availability, please contact your local commercial representative.

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ProTex & FLATBREAD

GRINDSTED® ProTex range helps reduce dough pH, contributing to an extended microbiological shelf life.
GRINDSTED® FLATBREAD 107 extends shelf-life in Arabic bread from 2–5 days to 7–21 days and maintains foldability up to 14 days versus 3 days typical.
It also delivers naan softness lasting 100+ days in modified atmosphere packaging.

 

*For regional availability, please contact your local commercial representative.

Shorter Lists, Strong Performance

Label-Friendly Functional Systems

For Food Ingredients, label-friendly means enabling simpler ingredient lists with fewer and more recognizable components. Our label-friendly solutions and POWERBAKE® label-friendly enzymes help bakery teams balance ingredient-list expectations with functional performance.

product quality

POWERBAKE® CLEAN 920

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.

*For regional availability, please contact your local commercial representative.

A loaf of bread with two slices cut from it, placed on a wooden cutting board

POWERBAKE® CLEAN 930

POWERBAKE® CLEAN 930 supports label-friendly bread performance. It is designed for bakery teams balancing ingredient-list expectations with processing and finished-product quality.

*For regional availability, please contact your local commercial representative.

Slides of industrial bread. Baking enzymes that improve dough strength and stability with POWERBAKE® enzymes.

POWERBAKE® 818

POWERBAKE® 818 supports cleaner label formulation in industrial bread. It helps preserve functional performance while supporting customer-specific label requirements.

*For regional availability, please contact your local commercial representative.

Close-up of hands holding a wrap filled with greens and seasoned meat or vegetables

GRINDSTED® FSB 704

GRINDSTED® FSB 704 supports label-friendly functional performance in corn flour tortillas. It includes sodium metabisulfite replacement while maintaining processability.

*For regional availability, please contact your local commercial representative.

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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.

*For regional availability, please contact your local commercial representative.

Built for Bakery Teams

One Multifunctional System

Selecting a bakery functional systems supplier is not a single-team decision. IFF food ingredients brings a global application network and multi-format bakery expertise to R&D, procurement, operations and quality teams.

Laboratory research environment showcasing probiotic formulation, enzyme development, and microbiome science supporting metabolic health from a health supplements manufacturer

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.

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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.

Emulsifiers for Polymers

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.

From Testing to Production

Proven at Scale

A bakery solutions partner must do more than meet a product specification. Our products help customers move from formulation concept to plant-scale performance within commercial timelines.

High-Protein Bread

Food Ingredients developed a protein mix delivering 20 grams of protein per serving while maintaining processability across commercial baking lines. The blend moved from lab validation to field testing within three months, supporting a launch in white and whole wheat high-protein bread.

Tortilla Reformulation

Food Ingredients developed a formulation replacing sodium metabisulfite with GRINDSTED® FSB 704 in corn flour tortillas. The solution delivered label-friendly tortilla performance with maintained processability.

Work with a technical partner built for application-specific performance, commercial timelines and scale-up support.

  • IFF moved a customer’s high-protein bread blend, delivering 20g protein per serving, from bench development to plant-scale field test in 3 months, ahead of a 4-month launch window.
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Flour tortillas on a wooden cutting board with dough balls and scattered flour in the background. POWERFLEX® enzymes maintain softness and moistness
Partner With Food Ingredients

Build Better Bakery

The right bread solution provider depends on your product format, process conditions, flour specification and performance goals. Our bakery functional system solutions are formulated with that complexity in mind and backed by a global team of application specialists ready to work with you from initial formulation through commercial scale-up.

Partner with Food Ingredients
bakery production
Bakery System Blend FAQs

Frequently Asked Questions

A dough conditioner is a functional bakery solution used to improve dough handling, strength, tolerance, volume, crumb quality, softness and shelf-life. The American Society of Baking’s dough conditioner definition notes that dough conditioners commonly contain functional components such as enzymes, redox agents, emulsifiers, pH regulators, mineral yeast foods and vital wheat gluten. IFF’s value is not only the component blend; it is the application expertise and performance design behind each system.

A dough conditioner is selected primarily to improve dough behavior during processing, including strength, tolerance, machinability and handling consistency. A bread improver typically has a broader finished-product focus, including loaf volume, crumb structure, softness, freshness and shelf-life. In commercial bakery practice, the terms often overlap.

Not exactly. A bread softener addresses softness and freshness retention over shelf-life. A bread improver typically covers a wider range of outcomes, including dough tolerance, volume, crumb structure and processing efficiency.

Dough conditioners and bakery system blends help stabilize dough behavior when flour quality changes across seasons, suppliers or regions. By supporting water absorption, fermentation tolerance and dough strength, they reduce the batch-to-batch variability that flour fluctuation introduces into large-scale production.

Yes. System blends formulated for tortillas and flatbreads are designed to support foldability, softness, strength and shelf-life. IFF application specialists work with customers to calibrate performance for flour quality, formulation design, processing conditions, packaging and storage.

Yes, when the system is designed with that goal. For IFF, label-friendly means enabling a simpler ingredient list with fewer and more recognizable components without sacrificing dough performance, volume, texture, freshness or shelf-life. Explore label-friendly solutions  across IFF’s food and beverage portfolio.

An integrated system blend brings IFF application expertise into the formulation itself. For industrial bakeries, this can improve batch consistency, reduce weighing error risk, simplify inventory and shorten the path from development to plant-scale production.

Dough improver is a broad industry term, often used interchangeably with dough conditioner. In commercial bakery, it typically refers to any functional system that supports dough strength, tolerance, handling or performance in processing, whether enzyme-based, emulsifier-based or a combined functional blend.