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Confectionery & Bakery

Confectionery & Bakery

Explore DKSH’s wide range of confectionery and bakery ingredients from trusted global brands. Find emulsifiers, sweeteners, and flavor enhancers that help create indulgent, stable, and innovative baked goods, chocolates, and confectionery products with perfect taste and texture.

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Confectionery & Bakery

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® HS 2000 BG

BAKEZYME® HS 2000 BG는 Aspergillus niger에서 파생된 endo-xylanase입니다. BAKEZYME® HS 2000 BG는 반죽 발달 및 반죽 처리 특성을 개선하여 빵의 부피와 부스러기의 부드러움을 향상시킵니다.
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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® AG 800 BG

BAKEZYME® AG 800 BG는 니제르 아스페르길루스(Aspergillus niger)에서 생산되는 곰팡이 아밀로글루코시다아제입니다. BAKEZYME® AG 800 BG는 빵 부스러기 구조, 갈변 및 빵의 부드러움을 개선하는 데 도움이 되는 빵 개량제로 사용됩니다.
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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® GO CLASSIC 10.000BG

BAKEZYME® GO CLASSIC 10.000BG는 니제르 아스페르길루스에서 추출한 곰팡이 포도당 산화효소입니다. BAKEZYME® GO CLASSIC 10.000BG는 반죽의 강도, 가공성 및 크러스트의 바삭함을 향상시키는 데 도움이 됩니다.
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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® BXP 5001 BG

BAKEZYME® BXP 5001 BG는 Bacillus subtilis에 의해 생성한 hemicellulase입니다. BAKEZYME® BXP 5001 BG는 일반적으로 반죽과 빵의 품질, 특히 빵의 부피를 개선하기 위해 보편적으로 사용할 수 있는 제제입니다.
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