HALL 15 | STAND: 139
Iba preview
DeutscheBack presents new enzyme solutions at iba 2025
Two new enzyme products— TopBake Fresh and Taste, and TopBake Mixed Bread Fresh— will be showcased through live global baking demos and an enzyme innovation presentation at the iba Stage
A
t iba 2025 in Düsseldorf, DeutscheBack GmbH & Co. KG is presenting two new enzyme-based baking solutions that considerably improve
TopBake Fresh and Taste for soft, aromatic sandwich bread, and TopBake Mixed Bread Fresh for long-lasting freshness in mixed breads. In the World Café fair attendees can experience the effects on products from donuts to tortillas, live and in person. With TopBake Fresh and Taste, DeutscheBack raised baked goods. Preservatives can give rise to undesirable aftertastes or bitterness, especially in sandwich bread, hamburger buns and baguettes. This problem has typically been
New enzyme solutions for flavour and freshness The new compound combines three central fresh-keeping through noticeably softer crumb lasting several days, and reduced use of Taste we’re bringing an enzymatic solution to market that combines two key factors for baked
KennedysConfection.com TopBake Mixed Bread Fresh is an efficient enzymatic baking agent especially for mixed wheat and rye breads © DeutscheBack
freshness. This can make all the difference for many bakers,” says Roman Gradert, Head of Baking Applications at DeutscheBack. He will be presenting the product on the iba Stage on The other innovation, TopBake Mixed Bread
designed especially for mixed wheat and rye bread. Its precisely tuned combination of enzymes and ascorbic acid acts on the starch and protein structures in the dough. The enzymes regulate crumb formation in such a way that the crumb stores more moisture, and the bread stays fresh for several days while drying out less.
An important practical and economic advantage is the minimal product dosage of challenges of shifting delivery cycles and rising transportation costs in today’s baking industry.
World Café with international baking expertise In the DeutscheBack World Café at iba 2025 visitors can experience how these new enzyme
solutions can be used in international baked goods, like tortillas and donuts with extended fresh-keeping. As a special highlight, every day a small menu will be prepared live using World Café offers a way to experience our products in actual use, not just in theory but Marketing at DeutscheBack.
Networked expertise for the baking industry As part of the Stern-Wywiol Gruppe, DeutscheBack has access to a wide network of expertise,
including companies like
Mühlenchemie, SternEnzym, Hydrosol and Herza.
This interdisciplinary collaboration enables the crafting of custom solutions along the entire value chain, from grain coordination with international subsidiaries gives rise to product concepts precisely tailored to regional markets.
DeutscheBack GmbH & Co. KG is presenting at the Düsseldorf fairgrounds at Booth 15/139
Kennedy’s Confection May 2025 27
With TopBake Fresh and Taste, DeutscheBack is introducing an enzyme solution that specifically
improves the flavour profiles of yeast-raised baked goods. © DeutscheBack
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