Rye and wheat-based breads

  • Increased dough and baked good yields
  • Improvement of processing properties (fermentation tolerance, dough processing, tackiness)
  • Improvement of freshness / juiciness
  • Reduction in staling
  • Improved freeze-thaw stability
  • Positive influence on crust properties
  • Very good, soft, and airy crumb structure
  • Improvement of bread taste / aroma
  • Increased volume yield
  • Positive dough loosening


  • Color intensification
  • Natural golden-yellow to dark-brown shades
  • Serves to round out the taste