Balchem Showcases BakeShure Encapsulated Ingredients for Extended Shelf Life and Precision Leavening

At iba 2025, Balchem is spotlighting its BakeShure encapsulated ingredient range, designed to help bakeries and food manufacturers meet modern demands for quality, consistency, and shelf life across a wide variety of baked goods.

BakeShure technology enables precise control over leavening reactions by encapsulating sodium bicarbonates and acidic components, improving yield, texture, and visual appeal. This precision helps bakers achieve consistent results, particularly in products where timing and stability are critical.

The encapsulated ingredients also enhance frozen dough viability, offering production flexibility for frozen, chilled, and fresh formats including bread, flatbreads, tortillas, cookies, muffins, and cakes. In addition to improving texture and flavor, BakeShure contributes to waste reduction and longer spoilage-free shelf life, helping bakers deliver better products with fewer losses.

Another key benefit is BakeShure’s role in preservation and pH control, particularly in yeast-leavened products. By maintaining a stable baking environment, the technology supports freshness and consumer satisfaction across the board.

Balchem positions BakeShure as a solution for bakeries looking to future-proof their operations, combining clean-label potential with high-performance functionality.