Reduce Added Sugar — Not Bakery Performance

For industrial bakeries developing reduced-sugar products

Pandezyme SR+ BG enables reliable sugar reduction in yeast-raised bakery products while maintaining colour, flavour and desired softness.

Why sugar reduction is challenging:
  - yeast consumes sugars too early
  - crust colour becomes pale
  - flavour development decreases
  - softness and shelf life decline

Smart sugar management:
During mixing, proofing and the initial baking phase, Pandezyme SR+ BG produces more sugars than the yeast can consume. This increases natural sugar availability in the dough and significantly improves overall bread quality.

What this means for your bakery:
  - maintain colour, flavour and softness
  - enable reliable reduced-sugar reformulation
  - improve fermentation robustness
  - reduce dependency on improvers
  - high process safety and predictable results

How Pandezyme SR+ BG works:
  - controlled sugar release for better natural sugar availability
  - balanced fermentation at lower sugar levels
  - consistent colour, flavour, texture and softness

Recommended dosage:
  - 0.05 – 0.15 % on flour weight
  - general guideline: 1 part replaces approx. 50 parts added sugar

Applications:
  - white and brown (toast) bread
  - specialty breads
  - crusty rolls
  - brioche
  - hamburger buns
  - sweet dough products