New solution for sugar reduction in bakery products
Date: 2026-03-09
Escaut Valley introduces Pandezyme SR+ BG, an innovative enzymatic solution designed to support sugar reduction in yeast-raised bakery products without compromising product quality.
Reducing added sugar in bakery products often leads to challenges such as reduced crust colour, weaker flavour development and loss of softness. Pandezyme SR+ BG addresses these issues through controlled sugar release during dough processing.
This technology ensures that sufficient natural sugars remain available during fermentation and baking, helping bakers maintain colour, flavour, softness and overall product quality while reducing added sugar levels.
The solution is suitable for a wide range of yeast-raised bakery applications including bread, rolls, brioche, hamburger buns and sweet dough products.
Escaut Valley continues to support industrial bakeries in developing healthier formulations while maintaining excellent baking performance.
