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Baking enzymes > for food

In all living organisms’ enzymes are naturally occurring and essential for metabolic processes, technically used for thousands of years, e.g. in production of beer, wine, cheese or baking processes. Today enzymes can be produced under controlled conditions to yield standardized activities. These are applied as dough improver to get desired effects like an increased dough stability of our special baking enzymes. Enzymes are proteins, that speed-up or enable chemical reactions whilst they are not being consumed or modified themselves. They are also called “biocatalysts” and are very specific regarding the substrate (the material they act on) and the product (the material that is created). 



Baking Enzymes


The Nutrilife® range complies with the current specifications established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the current EU Regulation laying down specifications for food additives. 

All BASF baking enzymes are available in powder form. The enzymes can be differentiated by its name, which is based on the special chemical reaction itself. The BASF portfolio comprises enzymes with different activities like e.g.:

  • Amylase
  • Xylanase
  • Lipase
  • Cellulase
  • Mixes

Another differentiation can be done by the fact if they are gen manipulated or not (GMO free); BASF offers both types; special GMO statements are available.

The product should be stored at a dry place at temperatures below 20-25°C. Unopened and in its original package, following the above-mentioned storage conditions, the enzymes have a shelf life of 15, 18 or even 24 months (type dependent).

Our bakery enzymes of the Nutrilife® range comes along with a variety of special properties for the baking industry:

  • Better mixing properties
  • Improved fermentation
  • Less stickiness
  • Better machinability
  • Improved oven spring 
  • Improved dough stability 
  • Improved dough tolerance
  • Higher dough volume 
  • More attractive appearance
  • Better taste development 
  • Improved crumb softness
  • Uniform crumb structure
  • Shelf life extension
  • High fat tolerance
  • Lower fat adsorption


Our different enzymes are used in various kinds of yeast raised products with soft texture as well as crispy texture:

  • Pan bread
  • Sandwich
  • Soft bread
  • Soft buns
  • Toast
  • Frozen dough
  • Retarded fermentation
  • Hamburger buns
  • Steamed buns
  • Panettone
  • Crispy bread
  • Crispy rolls
  • Rolls
  • Bread 
  • Croissants
  • Pizza
  • Donuts

Further specialty chemicals of BASF’s Food Performance Ingredients range

About BTC

BTC Europe is BASF's European sales organization for small and medium sized customers. Our product range covers selected speciality chemicals and performance polymers to a variety of industries as well as raw materials and additives for the pharma, food, animal nutrition and personal care industry.

Our solutions for the human nutrition industry cover health ingredients like vitamins, plant sterols, carotenoids, Omega-3s, conjugated linoleic acid, besides others. As food additives we offer antioxidants, emulsifiers, whipping emulsifiers, baking enzymes, functional fat powders, and lipids.