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Enzyme Solutions
Baking
Improve dough handling, texture, and shelf life for superior baked goods.
Enzyme Solutions
Improve dough handling, texture, and shelf life for superior baked goods.
Overview
Our baking enzymes enable consistent quality, improved texture, and extended freshness in bread, pastries, and other baked products. From flour standardization to finished product enhancement.
Our Products
Fungal hemicellulase for improved dough extensibility and gas retention in baking.
Key Benefits
Bacterial hemicellulase for strong gluten development and uniform bread structure.
Key Benefits
Phospholipase A1 enzyme that acts as an eco-emulsifier in bread formulations.
Key Benefits
Phospholipase A2 enzyme for crumb softening and extended bread freshness.
Key Benefits
Phospholipase enzyme for dough strengthening and improved baking performance.
Key Benefits
Lipoxygenase enzyme for dough strengthening, bread whitening, and aroma development.
Key Benefits
Fungal alpha amylase for controlled starch breakdown and improved yeast activity.
Key Benefits
Maltogenic amylase for crumb softness and extended freshness in baked goods.
Key Benefits
Amyloglucosidase enzyme for controlled release of fermentable sugars during baking.
Key Benefits
Glucose oxidase enzyme for gluten strengthening and bromate replacement.
Key Benefits
Fungal lipase enzyme for baking applications requiring reduced fat and improved dough texture.
Key Benefits
Neutral protease enzyme for gluten softening in biscuits, crackers, and wafer applications.
Key Benefits
Xylanase enzyme for improved dough stability, volume, and crumb softness in bread.
Key Benefits
Beta-glucanase enzyme for improved dough tolerance and crumb texture in baked goods.
Key Benefits
Get Started
Our technical team can develop tailored enzyme formulations to meet your specific requirements. Contact us to discuss your application.