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8 products

Bakery Enzymes

Bakezyme fungal amylase, maltogenic amylase, xylanase, lipase, glucose oxidase and more for volume, softness and freshness.

Pan bread & bunsFlatbreads & rotisCakes & sweet goodsBiscuits & crackers
Overview

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.

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Volume & structureBetter oven spring and a finer, even crumb.
Softness & freshnessAnti-staling enzymes extend shelf life.
Dough handlingStronger, more tolerant, machinable dough.
Fewer additivesReplace chemical improvers like bromate.
Applications
Pan bread & bunsFlatbreads & rotisCakes & sweet goodsBiscuits & crackersFlour milling & correctionFrozen dough
Our range

Bakery Enzymes

Every product is available with a technical data sheet, certificate of analysis and samples for evaluation.

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Other product ranges

All products
9 products

Pharmaceutical Enzymes

IP · BP · USP grades

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 23 products

Food Enzymes

Dairy, juice, starch, protein

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 14 products

Feed Enzymes

Phytase, xylanase, multi-enzyme

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 29 strains

Probiotics

Human & animal strains

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Let’s work together

Let’s build your next formulation.

Tell us about your application — we’ll recommend the right enzyme, share technical data and send samples.

Request a sample sales@enzymebio.com