Bulk Baking Enzymes Manufacturer for Industry

We supply single enzymes and enzyme blends including alpha amylase, maltogenic amylase, glucose oxidase, lipase, hemicellulase, xylanase & compound bakery enzymes. Products are available in food-grade powder form for bread, buns, cookies, panko & other baked goods.

Yes, each product is supplied with a technical data sheet specifying activity units such as U/g, recommended dosage, pH & temperature range. Certificates of analysis are provided for every batch to ensure compliance with industrial requirements.

MOQ depends on the specific bakery enzyme and packaging format, typically starting from standard industrial carton quantities. For large-scale food manufacturers, we offer flexible volume agreements based on annual demand.

Bakery enzymes are typically dry-blended with flour or added during premix preparation. Dosage is optimized based on flour quality, process conditions & target product characteristics.

Most food-grade baking enzymes have a shelf life of 12 to 24 months when stored in a cool, dry environment in sealed packaging. Exact stability data is provided in the product specification sheet.

Yes, we develop compound bakery enzyme blends tailored to specific applications such as sandwich bread, steamed bread, cookies or breadcrumb production. Our technical team works with formulators to adjust enzyme ratios for performance & cost efficiency.