Baking Enzymes

    Baking foods are the sweetest little bit of comfort foods

    Baking is common name for the production of baked goods, such as bread, cake, pastries, crackers, cookies, biscuits and tortillas, where wheat flour is both the most essential ingredients and key source of enzymes substrates for the product. Even through based on cereals other than wheat, wheat baked goods such as gluten-free products rye bread are also considered to be baked product. Baked goods formulations vary significantly depending on the desired final product, and typical ingredients, apart from starch, can include wheat flour, fats, sugars, eggs, emulsifiers milk and water.

    Bread processing can be divided into three basic operation mixing, fermentation and baking. Through baking the mainly fluid dough or batter is transformed into a predominantly solid baked product. The baking process therefore results in series of physical, chemical and biochemical changes in the product.  

    Baking comprises the use of the enzymes from three source

    • Endogenous enzymes in flour
    • Enzymes associated with the metabolic activity of the dominant microorganisms.

    Exogenous enzymes which are added in the dough

    FungaBake-25 L is a fungal alpha amylase for break down starch in flour into dextrin and sugars. FungaBake-25L commonly used in dough conditioners to improve oven spring.

    GlucoBake-150 is a Glucoamylase breaks down the dextrins generated by amylase into glucose sugar. Glucose is easier for yeast to ferment than maltose and can be used to partially replace other sugar in the recipe.

    LipoBake-120 % & LipoPly-10 is a lipase and phospholipase enzymes breakdown the fat containing parts of flour to produce emulsifiers that strengthen the dough and soften the crumb. Also used egg reduction in cakes.

    XyloBact-10 & FungaXyl-10 is bacterial xylanase enzyme and fungal xylanase enzyme which is positively affects the gluten starch matrix integrity. Especially in the production of white bread, whole wheat bread, multigrain bread and many other baked goods.

    CelluBake-H is a hemicellulase enzyme which is used to improve baking properties of flours. CelluBake-H can also be used to improve dough properties and bread quality in the production of wheat bread.

    OxyBake-Gl is a glucose oxidase enzyme preparation derived from Aspergillusniger which is used for baking as an oxidizing agent for dough strengthening and bleaching. In noodle manufacturing OxyBake-15 would help from the good protein network structure and increase noodle bite.

    ProBis-50 is a blend of protease enzymes is typically used to manufacture long life confectionery product. ProBis-50 reduces dough resting time and improves dough extensibility and dough handling in biscuits and cracker production. 

    Products

    OxyBake-15

    OxyBake-Gl is a glucose oxidase enzyme preparation derived from Asper gillusniger which is used for baking as an oxidizing agent for dough strengthening and bleaching. In noodle manufacturing OxyBake-15 would help from the good protein network structure and increase noodle bite.

    ProBis-50

    ProBis-50 is a blend of protease enzymes is typically used to manufacture long life confectionery product. ProBis-50 reduces dough resting time and improves dough extensibility and dough handling in biscuits and cracker production. 

    GlucoBake-150

    GlucoBake-150 is a Glucoamylase breaks down the dextrins generated by amylase into glucose sugar. Glucose is easier for yeast to ferment than maltose and can be used to partially replace other sugar in the recipe.

    XyloBact-10

    XyloBact-10 & FungaXyl-10 is bacterial xylanase enzyme and fungal xylanase enzyme which is positively affects the gluten starch matrix integrity. Especially in the production of white bread, whole wheat bread, multigrain bread and many other baked goods.

    FungaBake-25L

    FungaBake-25 L is a fungal alpha amylase for break down starch in flour into dextrin and sugars. FungaBake-25L commonly used in dough conditioners to improve oven spring.

    CelluBake-H

    CelluBake-H is a hemicellulase enzyme which is used to improve baking properties of flours. CelluBake-H can also be used to improve dough properties and bread quality in the production of wheat bread.

    LipoBake-120

    LipoBake-120 % & LipoPly-10 is a lipase and phospholipase enzymes breakdown the fat containing parts of flour to produce emulsifiers that strengthen the dough and soften the crumb. Also used egg reduction in cakes.