Product Overview
The Baking Enzyme Blend for Bread is a specially formulated compound enzyme preparation designed to improve dough processing performance, enhance bread volume, and extend freshness.
This advanced enzymatic solution is developed for use in all types of bread formulations, including white, whole wheat, sweet bread, toast, rolls, and frozen dough applications.
By combining multiple functional enzymes, this blend enhances gluten structure, strengthens dough stability, and optimizes crumb softness and moisture retention.
It is an ideal ingredient for bakeries aiming to achieve consistent quality, attractive appearance, and superior shelf-life extension in their finished products.
Composition
- Fungal α-amylase
- Glucose oxidase
- Hemicellulase（Xylanase）
- Maltogenic amylase
- Ascorbic acid
- Sodium stearoyl lactylate
These components work synergistically to break down complex carbohydrates, improve gas retention, and modify the dough matrix for better extensibility and baking performance.
Functional Benefits
- Improves Dough Strength and Handling: Enhances gluten elasticity and tolerance to mechanical stress during mixing and proofing.
- Increases Bread Volume: Promotes better gas retention, resulting in a larger, more uniform loaf with excellent crumb structure.
- Enhances Texture and Softness: Produces a smoother, finer crumb with excellent mouthfeel and elasticity.
- Delays Staling: Slows down starch retrogradation to keep bread soft and fresh for longer periods.
- Improves Crust and Appearance: Contributes to a glossy, evenly colored crust with enhanced aroma and visual appeal.
- Extends Shelf Life: Maintains product freshness and texture during storage and transportation.
Application Range
This enzyme blend can be applied across a wide range of baked goods, including:
- White bread, sandwich loaves, and toast bread
- Whole grain, rye, and multigrain breads
- Sweet breads, buns, and rolls
- Croissants, Danish pastries, and other yeast-leavened bakery products
- Frozen and refrigerated dough systems
Recommended Dosage
Typical dosage: 100–150 g per 100 kg of flour.
The optimal dosage may vary depending on flour quality, baking process, and desired results.
It is recommended to perform small-scale testing before large-scale application.
Operating Conditions
- Effective temperature range: 25–70°C
- Optimal temperature range: 40–50°C
- Effective pH range: 3.0–7.0
- Optimal pH range: 5.5–6.5
Physical Properties
- Appearance: White to light yellow fine powder
- Odor: Neutral, characteristic enzyme smell
- Solubility: Easily dispersible in water
- Moisture content: <8.0%
Product Advantages
- Improves dough consistency and handling stability
- Supports a cleaner label by reducing or replacing chemical improvers
- Compatible with a wide range of bread recipes and baking systems
- Delivers reliable performance under variable process conditions
Packaging & Storage
- Packaging: 1 kg per bag
- Storage: Keep in a cool, dry place away from direct sunlight and moisture
- Shelf life: 12 months under recommended storage conditions
Note
This enzyme preparation is suitable for food-grade bakery applications. It is a natural and efficient solution for improving the texture, softness, and shelf life of bread without altering taste or aroma.
The product performance may vary depending on flour type and formulation; testing is advised to achieve optimal results.
