At Dovoy Food Ingredients, we specialize in offering comprehensive solutions for the baking industry. Our portfolio includes a wide range of meticulously produced enzymes designed to enhance both the quantity and quality of baked goods, meeting the specific demands of our clients.

When making bread, bakery enzymes are typically added to change the dough’s rheology, gas retention, and crumb softness. They can also be added to change the dough’s rheology when making pastries and biscuits, change the softness of the final product when making cakes, and lessen the creation of acrylamide in baked goods. The amounts of the bakery enzymes are typically very low, and they can be introduced singly or in complicated mixes that may work in concert to produce baked items.

Enzymes used in baking are now a vital component of the sector. These enzymes are revolutionizing the baking business by boosting the manufacturer’s control over crumb texture, colour, flavor, moisture, and volume; they also improve dough handling and lengthen the shelf life of breads.

Our range of food ingredients is specifically designed to provide the aforementioned qualities in the manufacture of various bakery products.