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Ingredients
Better bread products are on the ryes at Kerry
To overcome issues such as dough processability and increase the volume, softness and handling of rye bread, Kerry now offers a novel enzyme solution. Dr Kevin Robinson spoke to Deborah Waters, Global Product Director, Enzymes, at Kerry to find out more
Ingredients
Kerry's Biobake Fibre increases volume, softness and sliceability in rye bread
Novel and patented enzyme solution delivers superior volume, excellent crumb softness, improved product sliceability, good dough processability and a sustainable reduction in operational costs for rye bread production