The sector addressed the bakery and milling industry, providing additives, ingredients and customized food ingredient solutions. Our team provides technical support to develop new products and solve critical points in production and formulation. The R&D laboratory develops functional systems and tailor-made blends in partnership with customers, offering ingredients mixes to improve texture and dough leavening, raise volume and freshness, extend shelf life with solutions for clean label. The internal mixing lines satisfy any production and packaging need: blend for baking, enzymes mixes, improvers for flour, bread, biscuits, snacks, sweets and cakes, also packaged in single-serve sachets.

Enzyme based solutions for baking

Chimab’s Baking & Confectionery business unit works with the baking and milling industries to support them in their daily challenge for innovating and improving new products.

Natural, clean label, traditional, healthy: these are the new buzzwords in today’s food and beverage industry: CHIMAB developed a range of functional ingredient solutions based on enzymes that meet these needs, respecting the baking and milling tradition.

CHIMAB food ingredient solutions benefits:

  • Improvement of gluten network
  • Avoid of dough relaxation
  • Yeald improvement
  • Freshness and shelf life improvement
  • Mechanical stress resistance
  • Improvement of dough stability
  • Crust crunchiness

In CHIMAB baking labs, our technician can develop a wide range of products for different production needs. We work together with our customers to study new systems that we transform into tailor made blends and different packaging solutions.

CHIMAB Baking product range includes:

  • MIXENZYME: range of semi-finished product for baking products
  • PANEMPROVERS: for flour improvement
  • PANENZYME: Range of baking enzymes

Please contact CHIMAB team for discovering our food ingredient solutions – ; 049 920 1496


New CHIMAB functional solutions for GLUTEN & DAIRY FREE bakery products

According to Innova Market Insight, consumers will continue the search for alternative products also in 2019. The consumers are searching sustainable and healthy products, for a varied diet. In particular, from 2013 to 2017, there was a 16% growth of “free-from” products (gluten free, soy free, lactose free). (Source: Innova Market Insights).

CHIMAB R&D Labs answered to consumers’ needs by developing innovative ingredient solutions, in line with the new market trends.

For the BAKING sector, PANEMPROVER EVE is the new food ingredient solution designed for the production of recurring cakes. PANEMPROVER EVE is the real gluten & dairy free alternative to the great leavened desserts typical of the Italian tradition: it is perfect for panettone, italian sweet focaccia, italian Easter typical cake (colomba).

The ingredient solution, based on starches, rice flour and vegetable fibers, makes it possible to obtain a product with a soft and well-hydrated paste, soft when cut and with good texture. The dough can be added with drops of chocolate, candied fruit and raisins without disturbing the leavening.


The production process is simple and simple: just mix PANEMPROVER EVE with the ingredients, with a single leavening of about 150 minutes, to obtain a finished product with perfect softness, in full respect of the best tradition.


The product range for the production of large leavened products is completed with PERFORMER EVE, an aromatic solution especially developed to give flavor and aroma to your recurring dessert, in full compliance with the characteristics of a gluten & lactose free product.


All CHIMAB solutions can be customized according to specific production needs or special aromatic profiles. For further information and tailor-made gluten & dairy free solutions contact our experts:, +39 049 9201496