BakingUp in the real world
Clean label. Zero downtime.
The problem: A 20,000 lb/hr bakery line relied on synthetic emulsifiers: DATEM and SSL: for dough structure and machinability. But the clean-label brief demanded a change without sacrificing throughput. Every formulation adjustment carried a risk: more variability, more stoppages, more lost production.
The strategy: We replaced the emulsifier system with Saf-Pro® enzyme technology and validated the change where it mattered most: on the line. Dough tolerance, water absorption, mixing, machinability, and bake performance were monitored under real production conditions. We also evaluated natural preservation systems as the 2026 ready-to-eat regulatory shift approaches, helping support microbial control goals without a full line overhaul.
The result: The bakery moved toward a cleaner label: and reduced unplanned stops in the process. No major equipment replacement. No wholesale line redesign. Just a targeted ingredient strategy built around the realities of industrial production.
Counterintuitive lesson: Removing an ingredient can add stability when the replacement is engineered for the process: not just the formula.
Planning a clean-label transition? Let’s talk about what your line can handle.