Solid enzymatic article for use in baking

A method for preparing a solid enzymatic article in a shaped form for use in baking, the method comprising:

• (a) preparing a moist powder, comprising:
• (i) 0.5 to 10% w/w of water,
• (ii) 0.01 to 20% w/w of active enzyme protein,
• (iii) at least 10% w/w of dough ingredient(s) selected from the group consisting of salts, sugars, starch, ascorbic acid, and combinations thereof,
• (iv) at least 1% w/w of a binding agent selected from sugars and sugar alcohols;
• and
• (v) less than 35% w/w flour;
• (b) forming the solid article by applying a pressure of 1 to 200000 kPa to the moist powder of (a);
• and
• (c) drying the solid article of (b) to remove at least 30% of the water in the moist powder;
• wherein the solid enzymatic article weighs 1 to 100 grams and comprise 0.01 to 20% w/w of active enzyme protein.