Baking

Solutions for all your baked delights

Are you looking for custom formulations and blends with baking enzymes?

Within the baking industry, enzymes can play a significant role in improving the performance of the bakery products during processing and thereby the quality of the end product while also enhancing its shelf-life.

Our baking enzymes portfolio can help you find the solution you need. With help from our industry experts, you can also obtain custom formulations and blends along with guided support of their application.

                                                                  Baking Enzymes

Fungal Amylases

• Amylase G 5000 and Caldizyme Amylase G 15000
Increases the shelf life and softness of bread and other baked products.
 
• Caldizyme GOX
For flour and bread performance improvement.

Proteases

  • Fungal Protease 31,000 and Fungal Protease
  • For protein modification of strong flours.

     

  • Bromelain 110
  • For modification of biscuit dough, crackers and pizza bases.

     

  • Papain 6,000 USP
  • For high-temperature activity on difficult doughs.

     

  • HT 200 PF
  • For bacterial protease with balanced amylase activity for biscuit applications.

    Fungal Lipase

  • Fungal Lipase 8000
  • Production of mono and di-glycerides within the dough