Enzymes for Baking

BAA-0100 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation, extraction, and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose.

Glucoamylase GA-6000FG is a food grade powder preparation made from selected strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. This enzyme has a high conversion rate of starchy substrates into fermentable sugars.  GA-6000FG is widely used in the industries such as baking, alcohol, distilled spirit, brewing,…

GLU-0100 is a powdery glucose oxidase produced from strains of Aspergillus niger through submerged fermentation and refinery processes. This enzyme can convert glucose to gluconic acid at the presence of oxygen and produce hydrogen peroxide, enhance the strength of gluten, improve the handling properties of dough and increase the volume of bread.

Lipase LP-2000 is a food-grade enzyme produced from Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables. It has found its wide application in food industry such as baking

NXY-0100 is a Xylanase enzyme used in the baking process that can help increase dough stability and increase the volume of bread after baking.

PUREMEI NDS is a glucoamylase enzyme used in food production created from the Aspergillus niger strain through submerged fermentation, extraction, and purification process. PUREMEI NDS has a high conversion rate from the starch substrate to sugar that facilitates fermentation. PUREMEI NDS is a powdered enzyme specifically designed for use in baking.

Alpha-Amylase FAA-5000 is produced from the Aspergillus oryzae strain through submerged fermentation and refining processes. This enzyme helps increase the rising volume of bread, accelerate the fermentation process, and enhance the color of the crust.

MAA-1500 is a maltogenic amylase enzyme produced from submerged fermentation of the Bacillus subtilis strain. This enzyme helps hinder the recrystallization process of starch, thereby slowing down the aging rate of bread and extending the shelf life of bread.

Alpha Amylase BAA-0200 is an enzyme used in food production (cake production, hydrolyzed fruit, beer, etc.). This enzyme is produced from the Bacillus subtilis strain through submerged fermentation, extraction, and purification process.

Alpha-amylase enzyme BAA-0040 is produced from Bacillus subtilis microbial strain through submerged fermentation, extraction, and purification processes. This enzyme helps prolong the preservation time of bread. BAA-0040 is an endoamylase that can rapidly reduce the viscosity of starch solutions by randomly hydrolyzing the α-1, 4 glycosidic bonds of starch molecules and producing soluble dextrins and oligosaccharides.

NP 2000 is a Neutral Protease enzyme, used for the baking process. Neutral Protease NP 2000 can reduce dough strength, create elasticity, shorten mixing time, improve the color and gloss of finished products, create a uniform and stable structure, limit breakage crumbs, and improve the flavor of baked products.

Protease BH50 is used in the bakery industry as a Sodium bisulfite (SMS) substitute. Protease BH5 helps increase dough extensibility, reduces mixing time, and improves mechanical properties.