Enzymes
Present in the food industry for decades and in specific disciplines such as cheesemaking and fermentations, enzymes have only recently begun to gain attention in kitchens, bakeries and cocktail bars.
Why use enzymes?
The discovery of enzymes opens up a new world of possibilities, tackling challenges that previously seemed insurmountable: obtaining waters and wines from any ingredient, achieving smooth textures in raw products, and converting inedible parts of ingredients into products fit for consumption. Enzymatic reactions, yet to be fully explored, could be the next great field of development for gastronomic creativity.
These sugars are designed to fulfil specific functions beyond simple sweetening, such as improving the texture of ganaches, ice creams and sweets. They enable the creation of products with special characteristics, such as crispier meringues or more tender buns, and optimize processes such as kombucha activation.
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