Bakery Enzymes
Bakezyme-LP SUP Lipase
Improves dough elasticity. Extends shelf life by reducing staling.
Overview
Bakezyme-LP SUP, a lipase enzyme, improves dough elasticity, making it easier to handle and shape during the baking process.
It plays a critical role in extending the shelf life of baked goods by reducing staling, keeping products fresher for longer.
By improving the dough’s ability to retain moisture, this enzyme ensures a softer, more palatable product, which is essential for maintaining quality in both retail and industrial bakeries.
Key benefits & applications
- Improves dough elasticity. Extends shelf life by reducing staling.
Used across
Pan bread & bunsFlatbreads & rotisCakes & sweet goodsBiscuits & crackersFlour milling & correctionFrozen dough
Related products
View all bakery enzymesMore from Bakery Enzymes
Let’s work together
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-LP SUP.