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Baking Enzymes

Item Code: Baking

Custom formulations and blends with other baking enzymes are a speciality. All of these enzymes are derived from non-GM sources.


Fungal Amylases

  • Amylase G 5000 to increase the shelf life and softness of bread and other baked products

  • Also increases the browning of crackers



  • Fungal Protease 31,000 and Fungal Protease for protein modification of strong flours.

  • Bromelain 110 for modification of biscuit dough, crackers and pizza bases

  • Papain 25,000 for high-temperature activity on difficult doughs

  • HT 200 - bacterial protease with balanced amylase activity for biscuit applications


Fungal Lipase

  • Fungal Lipase 8000 - production of mono and di-glycerides within the dough

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