Whether your making a baguette, bagel or cinnamon swirl, we have the perfect enzymes to transform your bake. Key benefits include:
- Longer shelf life
- Bigger bread volume
- Modulate gluten concentration
- 100% GMO-free & organic
We supply our specially blended product Baker's Enzymes, or all our enzymes as Individual Enzyme Powders. Below is a helpful guide outlining each products key benefits of each:
| Product |
Key Benefits |
| Baker's Enzymes |
|
| Baker's Amylase |
- Improves yeast growth
- Increase bread volume
- Help generate golden crust
|
|
Baker’s Amyloglucosidase
|
- Reduces fermentation time
- Improves softness, crumb structure
- Efficient in pre-cooked frozen breads
|
| Baker’s Cellulase |
- Improves extensibility & volume
- Synergistic effect with other enzymes
- Recommended for rye bread
|
| Baker’s Glucose Oxidase |
- Create dry and more tolerant dough
- Reduce extensibility
- Improves bread volume
|
| Baker’s Lipase |
- DATEM replacement
- Increases bread volume
- Increases long fermentation tolerance
|
| Baker’s Maltogenase |
- Reduces fermentation time
- Improves softness, crumb structure
- Efficient in pre-cooked frozen breads
|
| Baker’s Protease |
- Improves extensibility
- Increases bread volume
- Regular sizing & metabisulfite substitute
|
| Baker’s Transglutaminase |
- Reinforces gluten network
- Improve tolerance
- Increases bread volume
|
| Baker’s Xylanase |
- Speeds up the gluten network creation
- Increases softness & machinability
- Better volume & synergistic effect
|
