Use

1 . Use of an amylase and a lipolytic enzyme for improving the stackability of bread.

2 . Use according to claim 1 , wherein the amylase is a non-maltogenic amylase.

3 . Use according to claim 1 wherein the amylase comprises:

a) an amino acid sequence as set forth in SEQ ID No. 1; or

b) an amino acid sequence having at least 75% identity to SEQ ID No. 1 and encoding a non-maltogenic amylase.

4 . Use according to claim 1 , wherein the lipolytic enzyme has one or more of the following activities selected from the group consisting of: phospholipases activity, glycolipase activity, triacylglycerol hydrolysing activity, lipid acyltransferase activity, and any combination thereof

5 . Use according to claim 1 , wherein the lipolytic enzyme comprises one or more of the following amino acid sequences:

a) an amino acid sequence as set forth in SEQ ID No. 2 or 9;

b) an amino acid sequence as set forth in SEQ ID no. 3;

c) an amino acid sequence as set forth in SEQ ID No. 4;

d) an amino acid sequence as set forth in SEQ ID No. 5; or

e) an amino acid sequence encoding a lipolytic enzyme having at least 70% identity to any of the sequences in a) to d).

6 . Use according to claim 1 , wherein an additional enzyme is present, such as a xylanase and/or an antistaling amylase.

7 . A method of preparing a dough comprising:

a) adding an amylase as set forth in SEQ ID No. 1 or a non-maltogenic amylase having at least 75% identity to SEQ ID No. 1 in an amount of up to 10 ppm dough; and

b) adding a lipolytic enzyme in an amount of up to 10 ppm dough.

8 . A method according to claim 7 , wherein the amount of lipolytic enzyme used is 0.2-2 ppm dough.

9 . A dough comprising:

a) an amylase as set forth in SEQ ID No. 1 or a non-maltogenic amylase having at least 75% identity to SEQ ID No. 1; and

b) a lipolytic enzyme,

wherein the amount of amylase and lipolytic enzyme are each up to 10 ppm dough.

10 . A baked product prepared by baking the dough of claim 9 .

11 . A bread having:

a) an initial firmness of at least 7 HPa/g;

b) a change in firmness from 2 hours post baking of:

i. less than or equal to 12 HPa/g after 4 days; and/or

ii. less than or equal to 15 HPa/g after 6 days; and/or

iii. less than or equal to 20 HPa/g after 11 days.

12 . A bread having:

a) an initial firmness of at least 7 HPa/g;

b) a change in firmness from 2 hours post baking of:

i. less than or equal 1.7 times the initial firmness after 4 days; and/or

ii. less than or equal to 2.1 times the initial firmness after 6 days; and/or

iii. less than or equal to 2.9 times the initial firmness after 11 days.

13 .- 17 . (canceled)