Bakery Enzymes
Bakezyme fungal amylase, maltogenic amylase, xylanase, lipase, glucose oxidase and more for volume, softness and freshness.
Bakery enzymes transform ordinary dough into exceptional bread. Amylases convert starch into fermentable sugars that feed the yeast; xylanases and cellulases improve dough handling and loaf volume; maltogenic amylase keeps the crumb soft for longer.
The Bakezyme range lets bakers reduce chemical improvers while improving consistency, volume and shelf life — batch after batch.
Bakery Enzymes
Every product is available with a technical data sheet, certificate of analysis and samples for evaluation.
Bakezyme-XL SUP
Xylanase Bakezyme-BA SUP
Bacterial Amylase Bakezyme-GL SUP
Glucoamylase Bakezyme-CL SUP
Cellulase Bakezyme-GO SUP
Glucose Oxidase Bakezyme-MA SUP
Maltogenic Amylase Bakezyme-LP SUP
Lipase Bakezyme-FA SUP
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