Its important to add the right amount of baking enzyme to extract the properties you are seeking. To help guide you we have generated a table outlining how much to add for each product per kg of flour.
Alternatively, see our pdf leaflet here.
| Product |
Key Benefits |
Product / kg of flour |
| Baker's Enzymes |
|
1 g |
| Baker's Amylase |
- Improves yeast growth
- Increase bread volume
- Help generate golden crust
|
4-40 mg |
|
Baker’s Amyloglucosidase
|
- Reduces fermentation time
- Improves softness, crumb structure
- Efficient in pre-cooked frozen breads
|
100-300 mg |
| Baker’s Cellulase |
- Improves extensibility & volume
- Synergistic effect with other enzymes
- Recommended for rye bread
|
50-150 mg |
| Baker’s Glucose Oxidase |
- Create dry and more tolerant dough
- Reduce extensibility
- Improves bread volume
|
30-500 mg |
| Baker’s Lipase |
- DATEM replacement
- Increases bread volume
- Increases long fermentation tolerance
|
3-30 mg |
| Baker’s Maltogenase |
- Reduces fermentation time
- Improves softness, crumb structure
- Efficient in pre-cooked frozen breads
|
100-300 mg |
| Baker’s Protease |
- Improves extensibility
- Increases bread volume
- Regular sizing & metabisulfite substitute
|
300-800 mg |
| Baker’s Transglutaminase |
- Reinforces gluten network
- Improve tolerance
- Increases bread volume
|
10-25 mg |
| Baker’s Xylanase |
- Speeds up the gluten network creation
- Increases softness & machinability
- Better volume & synergistic effect
|
20-80 mg |
