Enzymes

80 years of experience in the baking industry has enabled Puratos to develop, produce and apply the best enzymes for baking applications. These techniques are centralized in our state-of-the-art enzyme production factory in Andenne, Belgium.

Enzymes are proteins that enhance the functionality of doughs like tolerance and water absorption, and improve the characteristics of bread (volume, softness, colour,...). As the discoverers of the benefits of xylanase, the cornerstone of the world renowned S500 improver, we pioneered the use of enzymes in baking applications. Our researchers and bread experts' mission is to discover, produce, combine and apply new enzyme functionalities for bakery applications.

Our enzyme solutions are based on the optimal synergies between xylanases, amylases, lipases, glucose-oxidases and proteases - not to mention, even more complex things like customer needs and consumer expectations.

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