The Secret Ingredient That Transformed Bread Forever

In the heart of a bustling bakery, there was a mystery—how could one small ingredient make bread so incredibly soft? The answer lay in a powder known as protease baking enzymes. Bakers discovered that by adding just a touch of this enzyme, the dough became more elastic and easy to shape. Protease worked its magic by breaking down proteins in the flour, creating a tender, airy texture that was impossible to resist.

This enzyme not only made bread feel lighter but also allowed it to rise higher and bake evenly, filling the bakery with a warmth and aroma that drew in crowds from blocks away. Each loaf, enriched with protease, became a culinary masterpiece—a secret kept between the bakers and the enzyme that changed baking forever.