Enzymes – Milling
The supply of flour with a consistent quality is a key quality parameter. Flour can be modified in different ways of which the addition of “flour correctors” is but one. The modification of flour to meet the demands of the baker, requires an integration of knowledge from cereal chemistry and baking processes and baked products. Anchor Yeast can assist customers with tailor made products to ensure consistent flour quality.
- Bakezyme P500 – Fungal α-amylase
- Bakezyme AN301 – Bacterial amylase
- Bakezyme MA10000 – Maltogenic amylase
- Bakezyme MAM10000 – Maltogenic amylase
- Adjustment of amylolytic activity and rheological properties of wheat and rye flours (P500)
- Amylases can be used in production of tailor-made flour premixes to improve proofing and fermentation tolerance as well as reducing staling
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
- Hemi-cellulases can be used in production of tailor-made flour premixes to improve dough stability and tolerance, higher oven spring, increased crumb softness and high baking volume
- Improves dough handling properties (less sticky doughs)
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
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
- Phospholipases can be used in production of tailor-made flour premixes to improve Proofing and fermentation tolerance, replace / reduce emulsifiers like DATEM and SSL more cost effective
- Improves dough characteristics, dough handling, proofing stability, baking performance and bread characteristics
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
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 rheological properties by increasing the extensibility.
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za