Enzymes are micro ingredient suitable for different uses in biscuits. Enzymes can be used to improve the fermentation in some biscuits process, can be used for adjusting lamination and as tools to mitigate inconsistencies that my happen. Enzymes can also be used to achieve different characteristics and adjustments like when different types of sugar are used or when reduced sugar is a goal. Enzymes can be used to change and improve product texture extending its shelf life.
Another important application is related to health benefits as a specific enzyme can be used for acrylamide mitigation which is a global health concern.
