Resources
Your baking business, our baking industry expertise. Discover the latest in scientific breakthroughs, consumer trends, baking ingredient news, and formula improvements.
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Replacing Emulsifiers With Enzymes for Clean Label, Cost‑Effective Dough Improvement
![](https://sp-ao.shortpixel.ai/client/to_webp,q_lossy,ret_img,w_1200,h_600/https://lesaffrebaking.com/wp-content/uploads/2022/09/sourdoughjpg.jpg)
Natural Ingredients for Shelf-Life Extension in Clean Label Baked Goods
![](https://sp-ao.shortpixel.ai/client/to_webp,q_lossy,ret_img,w_2281,h_2560/https://lesaffrebaking.com/wp-content/uploads/2023/03/Cost-Efficiency-scaled.jpg)
How Commercial Bakeries can Improve Cost Efficiencies, Naturally
![](https://sp-ao.shortpixel.ai/client/to_webp,q_lossy,ret_img,w_2560,h_1236/https://lesaffrebaking.com/wp-content/uploads/2022/10/Star-Zyme701-scaled.jpg)
Replace MDGs, SSL, DATEM, VWG, and L-Cysteine with a Single Ingredient
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