Enzymes – Baking
Anchor Yeast has forged strong international alliances with DSM, a global leader in Food Enzymes. This combination of yeast and enzymes positions us uniquely as leaders in dough raising technology. We offer the Bakezyme range of concentrated single innovative, cost effective enzyme functionalities or tailor made products to suit the baking process (dough characteristics) and final baked product requirements.
- Bakezyme P500 – Fungal α-amylase
- Bakezyme AN301 – Bacterial amylase
- Bakezyme MA10000 – Maltogenic amylase
- Bakezyme MAM10000 – Maltogenic amylase
- Adjustment of amylolytic activity, reduces fermentation time and improve shelf life and baking volume (P500)
- Improves crumb structure, initial softness and shelf life (AN301)
- Reduces staling of baked rolls and bread (MA(M)10000)
- Amylases can be used in formulations and improvers to improve Proofing and fermentation tolerance
- Amylases provide improved appearance, extended shelf life (anti staling), improved crumb structure and aroma
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Bakezyme HSP6000 – Fungal hemicellulase
- Bakezyme BXP5001 – Bacterial hemicellulase
- Bakezyme XCell – cellulase
- Bakezyme FXP1500 – Thermostable xylanase
- Improves dough stability and tolerance, higher oven spring, increased crumb softness and high baking volume
- Improves dough handling properties (less sticky doughs)
- Hemi cellulases can be used in formulations and improvers to improve Proofing and fermentation tolerance
- Hemi-cellulases provide improved appearance, improved softness, improved crumb structure
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Bakezyme B500 – Bacterial protease
- Improves rheological properties and dough machinability
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Bakezyme PH800 – Phospholipase
- Panamore Golden – Phospholipase
- Panamore Spring – Phospholipase
- Panamore Soft– Phospholipase
- Cakezyme Smart – Phospholipase
- Replaces / reduce emulsifiers like DATEM and SSL more cost effective
- Improves dough characteristics, dough handling, proofing stability, baking performance and bread characteristics
- Phospholipases can be used in formulations and improvers to improve proofing and fermentation tolerance
- Phospholipases provide improved appearance, improved softness, improved crumb structure and aroma
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Bakezyme GO1500 and GO10000 – glucose oxidase
- Bakezyme GoPure – glucose oxidase
- Bakezyme AG1100 – amyloglucosidase
- Improves rheological properties and strengthen the gluten matrix (glucose oxidase)
- Partial replacement of added vital gluten
- Shortens fermentation time and improves browning and crumb structure and softness (amyloglucosidase)
- Improves fermentation tolerance
- Improve quality of frozen and par baked products
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Fermaid SR – Glutathion
- Improves extensibility and “machine”- ability of bread and all laminated doughs eg. Croissants, Danish and Puff pastry products
- Dough relaxer
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za