How to bake on strength: enzyme solutions that keep dough in shape

Start date: Thursday 12 March 12 2026

Start time: 2pm GMT / 3pm CET

Unlock more reliable, easier to handle dough with smart enzyme choices built on decades of R&D experience. In this webinar we’ll show how the right strengthening enzymes improve tolerance, stability, and handling – while simplifying your formulation. Learn how targeted strengthening systems can help tackle inconsistent flour quality, reduce reliance on complex additives, and achieve predictable results at scale.

If you want stronger dough and fewer headaches in real-world production, this session is for you.

Speakers

Gilbert van der Wal, senior bakery enzyme application scientist at IFF

With 30+ years of experience in NPD and processes in the wider industrial and craft bakery industry, van der Wal’s passion is to support customers with finding the right solution for their process and finished product quality.

Gwynnie Hagen, global category marketing manager bakery food enzymes at IFF

Gwynnie Hagen brings 25+ years of experience in the food industry and a passion for translating market needs into impactful biotechnology solutions.

Aurelie Gammelin, global product manager at IFF

Aurelie Gammelin leads portfolio strategy, and drives enzyme projects from concept to launch to meet baking industry and consumer needs, leveraging 25+ years of expertise in food and enzyme sector.

Lone Brønd Miller, PhD, Sr lead scientist in food enzyme R&D at IFF

Lone Brønd Miller has 15+ years of experience in enzyme development, a deep expertise in lipase innovation, brewing and bakery applications, and multiple enzyme patent filings.