At iba 2025 in Düsseldorf (Hall 15/Booth 139) DeutscheBack GmbH & Co. KG is presenting two new enzyme-based baking solutions that considerably improve flavour and freshness: TopBake Fresh and Taste for soft, aromatic sandwich bread, and TopBake Mixed Bread Fresh for long-lasting freshness in mixed breads. In the World Café fair attendees can experience the effects on products from donuts to tortillas, live and in person.
With TopBake Fresh and Taste, DeutscheBack presents an enzyme solution aimed specifically at improving the flavour profiles of yeast-raised baked goods. Preservatives can give rise to undesirable aftertastes or bitterness, especially in sandwich bread, hamburger buns and baguettes. This problem has typically been addressed with flavourings.
New enzyme solutions for flavour and freshness
The new compound combines three central benefits: Improved natural flavour, longer fresh-keeping through noticeably softer crumb lasting several days, and reduced use of emulsifiers and sugar. “With TopBake Fresh and Taste we’re bringing an enzymatic solution to market that combines two key factors for baked goods quality – natural flavour and long-lasting freshness. This can make all the difference for many bakers,” says Roman Gradert, Head of Baking Applications at DeutscheBack. He will be presenting the product on the iba Stage on 21 May 2025 at 12:00.
The other innovation, TopBake Mixed Bread Fresh, is an efficient enzymatic baking agent designed especially for mixed wheat and rye bread. Its precisely tuned combination of enzymes and ascorbic acid acts on the starch and protein structures in the dough. The enzymes regulate crumb formation in such a way that the crumb stores more moisture, and the bread stays fresh for several days while drying out less.
An important practical and economic advantage is the minimal product dosage of just 0.1% of the flour by weight. TopBake Mixed Bread Fresh is thus an efficient solution for the challenges of shifting delivery cycles and rising transportation costs in today’s baking industry.
World Café with international baking expertise
In the DeutscheBack World Café at iba 2025 visitors can experience how these new enzyme solutions can be used in international baked goods, like tortillas and donuts with extended fresh-keeping. As a special highlight, every day a small menu will be prepared live using TopFerm Purisimo and served fresh. “Our World Café offers a way to experience our products in actual use, not just in theory but also in flavour,” notes Dana Francksen, Head of Marketing at DeutscheBack.
Networked expertise for the baking industry
As part of the Stern-Wywiol Gruppe, DeutscheBack has access to a wide network of expertise, including companies like Mühlenchemie, SternEnzym, Hydrosol and Herza. This interdisciplinary collaboration enables the crafting of custom solutions along the entire value chain, from grain treatment to sophisticated final products with special components like fruit fillings. Close coordination with international subsidiaries gives rise to product concepts precisely tailored to regional markets.
DeutscheBack GmbH & Co. KG is presenting at the Düsseldorf fairgrounds at Booth 15/139
