Bakery Enzymes

Product Details:

A cake improver is a special enzyme based technology that enables you to improve a functionality of your batter or final cake. It acts as the missing piece of your cake puzzle that allows you to attain excellence.

WHAT ARE THE ADVANTAGES OF CAKE IMPROVERS?

 

•  Improved quality and differentiated cakes 
• Increased efficiency thanks to faster product development, easier implementation, greater flexibility

 

WHY USE PURATOS' CAKE IMPROVERS?

 

• Long heritage of cake improvement
• Superior cake quality 
• Innovation through constant improvement and new product ideas in line with customer needs and consumer preferences

Specifications:

Storage conditions

Gen Storage-Food, Pharma

Temperature conditions

>25 to 40ºC

Shelf life

180 days

With our cake enzymes, bakers’ creations can enjoy a long shelf life and make every celebration extra special.

Product Details:

Pentopan^® Mono is a fungal xylanase with a good cost-performance ratio. It’s suitable for high-speed dough processing. It improves dough tolerance, machinability and handling so you can deliver consistent quality.

Additional Information:

• Delivery Time: 1 week
• Packaging Details: 20 kg box

Product Details:

Lipopan^® F is a phospholipase that enables easy dough processing and has a positive impact on overall bread appearance and volume.

BenefitsImproved oven spring and higher loaf volume

This product delivers improved dough characteristics with better gas-cell stability. This results in loaves with improved oven spring and increased volume.

Uniform crumb structure

This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.

Less dependence on emulsifiers

This product delivers the dough strengthening needed for high-quality end products. It partially reduces your need for emulsifiers with no loss of performance. 

Product Details:

Specifications:

Storage conditions

Cool Room Storage Food, Pharma

Temperature conditions

>15 to 25ºC with controlled humidity

Shelf life

730 days
Panzea^® is a bacterial xylanase. Unlike most xylanases, it is not affected by the xylanase inhibitors in wheat. That’s why this all-in-one solution delivers robust performance at very low dosages across flour types. 

Product Details:

Gluzyme^® Fortis  unlocks the strength potential of natural gluten in flour. Even under tough conditions, it improves dough stability and good dough-handling characteristics. This leads to higher bread volume and improved appearance of the baked goods. At optimal dosage, it offers a doughdrying effect.

Gluzyme^® Fortis also allows for the reduction of ascorbic acid, bromate and vital wheat gluten. This provides an opportunity to reduce your exposure to volatility in the prices of these ingredients.Specifications:

Storage conditions

Cool Room Storage Food, Pharma

Temperature conditions

>15 to 25ºC with controlled humidity

Shelf life

730 days

Product Details:

Novamyl G powder, a maltogenic amylase enzyme, is primarily used in the baking industry to improve the freshness and quality of baked goods. It works by delaying starch retrogradation, which is a key factor in staling, resulting in softer, more elastic, and moist crumb structure that lasts longer.