And due to their versatility, there are few reactions where enzymes can’t step in to help bakers reduce their dependency on pricy ingredients. Conversely, enzymes can substitute ingredients used to soften the gluten network. Some enzyme blends can be used to substitute several ingredients, furthering bakers’ cost-savings while allowing them to simplify their formulas. Across a bakers’ ingredient deck, the exceptional versatility of enzymes allows them to fill in just about everywhere to save on costs. Enzymes are also typically used in much smaller amounts than the ingredients they’re replacing, further reducing bowl costs for bakers.