Baking enzyme for improved white bread

Bread manufacturers can now achieve improved extensibility in their white breads thanks to a unique baking enzyme, BakeZyme X-pan. Offering enhanced dough development, whiteness of crumb and increased volume, this innovative enzyme guarantees an effective way to bake better white bread. The enzyme is a fungal cellulase solution, which partially degrades non-starch polysaccharides – such as cellulose – in dough. This action helps solve common manufacturing problems in white bread-making, such as irregular crumb and reduced volume – factors that can often dissuade consumers from purchasing the product. Extensive tests have shown that product quality and texture is enhanced in a wide variety of white bread applications, including French baguettes and American sandwich bread.


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