Baking mix - safe handling
Baking safety
Safe handling of enzymes
Get our product safety expertise
Safe handling of enzymes
Get our product safety expertise
Novozymes’ extensive experience of producing enzymes has given us a high level of expertise in handling them, as well as microorganisms. We feel very strongly about our responsibility to share this product safety expertise with our customers.
Enzymes are safe to use in consumer products. However, they may cause allergies for people working with enzymes in industrial processes if not handled correctly. Our safety videos help guide operators, supervisors and other professionals on how to ensure a safe working environment. You can also read more in our safety guidelines.
Dosing of enzymes
How to ensure the right dosing?

Dosing of enzymes
How to ensure the right dosing?
Application
- Add 1 teaspoon of Baking Mix (5 g) to 500 g wheat flour
- Add 1 bag of Baking Mix (20 g) to 2 kg of wheat flour
Use the baking mix with your favorite bread recipe – or try ours
Recipes & Results
Use the baking mix with your favorite bread recipe – or try ours
Recipes & Results
White pan bread
Recipe and procedure

White pan bread
Recipe and procedure
Recipe | Baker's (%) | For 2 kg flour (gr) | For 500 gr flour (gr) |
---|---|---|---|
Water | 58 | 1160 | 290 |
Flour | 100 | 2000 | 500 |
Yeast | 3.5 | 70 | 17.5 |
Salt | 2 | 40 | 10 |
Sugar | 1 | 20 | 5 |
Baking mix | 1 | 20 (1 bag) | 5 (1 teaspoon) |
Ascorbic-acid (60 ppm) | 0.006 | 0.12 | 0.03 |
Procedure | Minutes |
---|---|
Spiral mixer slow | 2 |
Spiral mixer fast | 10 |
Evaluation | 5 |
Scaling bread (330 gr) rounding | 5 |
Bench time (covered) | 10 |
Moulding/panning | 10 |
Proofing: 36 C; 90% rH | 60 |
Baking: 220 C (with steam) | 30 |
Spelt bread
Recipe and procedure

Spelt bread
Recipe and procedure
Recipe | Baker's (%) | For 2 kg flour (gr) | For 500 gr flour (gr) |
---|---|---|---|
Water | 55 | 1100 | 275 |
Spelt flour | 100 | 2000 | 500 |
Spelt gluten | 1.5 | 30 | 7.5 |
Yeast | 3 | 60 | 15 |
Salt | 1.8 | 36 | 9 |
Sugar | 1 | 20 | 5 |
Baking mix | 1 | 20 (1 bag) | 5 (1 teaspoon) |
Ascorbic-acid (60ppm) | 0.006 | 0.12 | 0.03 |
Procedure | Minutes |
---|---|
Spiral mixer slow | 8 |
Dough table time | 60 |
Scaling/rounding | 10 |
Bench time (covered) | 10 |
Moulding | 10 |
Proofing: 36 C; 90% rH | 35 |
Baking: 250 C / 220 C (with steam) | 30 |
Products in the baking mix