Bakezyme-GO SUP Glucose Oxidase
Strengthens gluten structure.
Overview
Bakezyme-GO SUP is a glucose oxidase enzyme that strengthens gluten structure, enhancing dough handling and machinability.
It helps in providing better dough consistency, thereby making it easier to process and shape during production.
With the enhancement of the gluten network, this enzyme also contributes to better texture and rise in baked goods, thus leading to higher quality breads and other bakery products. This is an essential ingredient for bakers looking to achieve optimal dough performance and uniform product quality.
Key benefits & applications
- Strengthens gluten structure.
- Improves dough handling and machinability.
Used across
Strengthens gluten structure. Improves dough handling and machinability. It is part of our bakery enzymes range, which serves applications such as pan bread & buns, flatbreads & rotis, cakes & sweet goods.
The specification is confirmed per grade on the technical data sheet; tell us your application and required activity when you request a quotation.
Yes. You can download the Bakezyme-GO SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-GO SUP is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
More from Bakery Enzymes
Need this for your process?
Tell us about your application and our team will share the technical data sheet, pricing and a sample of Bakezyme-GO SUP.