Cereal Enzymes – Baking

Cereal Enzymes – Baking

Fungal Alpha Amylase: Bakezyme P 500 Adjustment of amylolytic activity, reduces fermentation time and improves texture, shelf life and baking volume.
Bacterial Alpha Amylase: Bakezyme AN301 Improves crumb structure, initial softness and shelf-life.
Maltogenic Amylase: Bakezyme MA Reduces staling of baked rolls and bread.

Hemicellulase/Cellulase:

Fungal Hemicellulase: Bakezyme HSP 6000 Improves dough stability and tolerance, higher oven spring, increase crumb softness and high baking volume.
Bacterial Hemicellulase: Bakezyme BXP 5000 Improves dough stability and tolerance, increase crumb softness and baking volume. Improves dough handling – less sticky doughs.
Cellulase: Bakezyme W2 Improves crumb structure and colour.

Protease:

Fungal Protease: Bakezyme PPU 9500 Softening strong gluten, increases dough extensibility, improves machinability, pan flow and baking volume.
Bacterial Protease: Bakezyme B 500 Improves rheological properties and dough machinability.
Papain: Collupulin Softening strong gluten flour, improves machinability and avoids cracking

Lipase:

Lipase: Bakezyme L 80 000 Improves dough stability and gives baked products with very fine pore structure.
Phospolipase: Bakezyme PH 800 Replaces/reduce emulsifiers like DATEM and SSL more cost effective. Improves dough characteristics, dough handling, proofing stability, baking performance, bread characteristics.

Oxidase:

Glucose Oxidase: Bakezyme GO 1500 Improves rheological properties and strengthen the gluten matrix.
Amyloglucosidase: Bakezyme AG 800 Shortens fermentation time and improves browning and crumb structure and softness .

Reducing Agents:

Glutathione: Bakezyme RX Improves extensibility and mach inability of bread and all laminated doughs, e.g. croissants, Danish and puff pastry.