Bread Enzymes

Baking & Milling Enzymes

With rapid advancements and the ever growing need for natural products, enzymes have become an essential part of the baking industry. Enzymes offer dough conditioning solutions to replace chemical ingredients in a label friendly way. In addition, enzymes provide improved control over texture, volume, moisture, colour and taste.

  • Rapid hardening of bread
  • Weak dough strength
  • Sticky dough
  • Less volume of bread
  • Loss of elasticity
  • Poor crumb colour
  • Regulatory limitations with ingredients
  • Inconsistent wheat quality
  • Cracking of biscuits
ei-icon
Flour Correction
ei-icon
Egg Reduction in Cakes
ei-icon
Improved Whiteness
ei-icon
Extended Shelf Life
ei-icon
Sugar Replacement
ei-icon
High Fiber Bread
ei-icon
Volume & Softness
ei-icon
Dough Extensibility

Updates coming soon.

Lipase Detergent: Everything You Need to Know

Enzymes are becoming an increasingly important component of detergents as consumers seek ways to easily and effectively clean a range of stains with minimal damage to fabrics and the environment.

Enzymes, Detergent and Skin

  Enzymes have become an extremely popular additive to detergent, allowing them to perform the function of cleaning clothes better than ever before. What are some of the prevailing ideas

Enzymes in the Baking Industry: 10 Dough Conditioning Solutions

Normally you hear the phrase “baking as an art” bouncing around food circles. When you think of the design and shape of bread, the decorative toppings you can place on

Flocculation and Attenuation Explained

Although drinking beer is often associated with frivolity, the process of brewing is solidly grounded in science. It’s a complex process that involves malting grains, mashing, lautering, boiling and fermentation.

How Enzymes for Diacetyl Control Can Improve Craft Beer Quality

Beer is almost as old as civilization, with some estimates crediting the brewing and drinking of this popular beverage as far back as 5000 B.C. Ever since the first known

Labeling Requirements for Vegetarian Cheese Demystified

Cheese has been a staple of the human diet for thousands of years. It provided a way to extend the shelf life of milk from domesticated animals well after they

How Our Cellulase Products Can Improve High Fiber Bread

Bread is a staple of the modern American diet. It’s versatile, delicious and an important source of carbohydrates that are crucial to our daily caloric needs. However, there is an

Improving Feedstuffs: Enzymes in Farm Animal Nutrition

The cost of providing animal feed to livestock and poultry accounts for 60-70 percent of the total outlay of running a livestock or poultry business. Reducing this expense has been

What Is An Enzyme?

First of all, an enzyme is a protein. The main forms of proteins are structural, hormones, regulatory and enzymes. Taber’s Cyclopedic Medical Dictionary defines an enzyme as follows: “Enzymes are

Enzyme use in Apple Juice Processing

Production of Fruit juice with enzymes is an essential practice in the juice industry throughout the world, and apple juice is the most popular juice over all.  To the average