Bakezyme-XL SUP Xylanase
Improves dough hydration and machinability.
Overview
Bakezyme-XL SUP is a xylanase enzyme that improves dough hydration, machinability, and overall processing of change.
It breaks down hemicellulose, making the dough more flexible and easier to handle, which is essential for very extensive bakery production. The enzyme also improves loaf volume and crumb quality, which makes the final product lighter and fluffier.
Xylanase is an important ingredient for bakeries in their pursuit of achieving perfect dough consistency and quality for their baked products.
Key benefits & applications
- Improves dough hydration and machinability.
- Enhances loaf volume and crumb quality.
Used across
Improves dough hydration and machinability. Enhances loaf volume and crumb quality. 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-XL SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-XL 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
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Tell us about your application and our team will share the technical data sheet, pricing and a sample of Bakezyme-XL SUP.