Cookies are all about an indulgent eating experience. A ‘too good to resist’ taste, texture and appearance is therefore essential. But keeping control over the production process is crucial as well. With our baking enzymes, manufacturers and bakers can control baking processes and cost while baking consistently golden, crispy crackers, cookies and snacks that consumers love and contain less salt, fat and acrylamide levels. On a mission to enable better food for everyone, we have invested deeply in research to discover and develop baking enzymes that meet the specific needs of crackers, cookies and snacks manufacturers and bakers. ased on our extensive experience in the baking industry, science and customer & consumer insights we have gained the expertise to also help bakers overcome specific applications challenges, for example, you can improve dough relaxation, which in turn increases dough extensibility and cuts mixing time.