The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.

The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.

The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.

The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.

Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.

Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.

The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.