Our enzymatic improvers naturally replace chemical additives and emulsifiers such as E471 and E472 in the production of bread, pizza and baked goods, both industrial and artisan. They are mixes of fungal or bacterial enzymes with 100% natural ingredients, which allow to obtain clean label baked goods. With our enzyme improvers we ensure excellence in all the baking process: better performance during the baking process and the frozen bread production, superior taste and structure to the finished products, longer shelf-life.