BreadPartners’ BP Optimum is an enzymatic system designed to deliver additional dough strength, improved tolerance and enhanced volume in existing bakery formulations. Developed for bakers seeking reliable performance without relying on traditional chemical improvers, BP Optimum offers a clean‑label, cost‑effective alternative to emulsifiers such as DATEM and SSL.
The solution provides bakers with a smoother transition to bromate‑free production without sacrificing dough handling, consistency or product quality.
Visit the BreadPartners website for more information.
