Bakery Softness Enzyme Blend
The Bakery Softness Enzyme Blend is a carefully balanced multi-enzyme system developed specifically for soft breads and other yeast-leavened bakery products.
It improves dough machinability, enhances crumb softness and elasticity, and helps maintain a fresh, moist eating quality for longer shelf life. This blend is suitable for both industrial and artisan bakeries looking to optimize product quality without changing their existing processing conditions.
Product Overview
This enzyme blend combines several functional components that act synergistically on starches, proteins and dough structure. By optimizing the degradation and rearrangement of starch and gluten, it improves gas retention, stabilizes dough during fermentation and baking, and significantly slows down crumb firming during storage. The result is bread with a finer, more uniform crumb, soft bite, pleasant elasticity and improved overall sensory quality.
Key Benefits
- Enhanced softness and elasticity: Produces a tender, springy crumb with a pleasant chew.
- Improved volume and symmetry: Promotes better gas retention and oven spring for fuller loaves.
- Extended freshness: Delays starch retrogradation, helping to keep bread soft and moist for longer.
- Better dough handling: Improves extensibility and stability, making dough easier to mix, divide and mould.
- Refined crumb structure: Creates a fine, even cell structure with reduced large holes.
- Versatile application: Suitable for a wide range of soft breads and yeast-raised bakery items.
Typical Applications
- Sandwich bread and toast bread
- Soft rolls and buns
- Sweet breads and enriched dough products
- Hamburger and hot dog buns
- Other yeast-leavened bakery products where softness and shelf life are critical
Product Properties
- Appearance: Fine white or off-white powder
- Solubility: Dispersible in water
- Handling: Free-flowing, easy to mix with flour and dry ingredients
Recommended Dosage
The recommended addition level is generally 0.3%–0.5% based on flour weight, equivalent to approximately 3–5 g per 1 kg of flour.
The optimal dosage should be determined by laboratory or plant trials, taking into account flour quality, recipe composition, processing conditions and desired product characteristics.
Directions for Use
- Add the enzyme blend directly to the flour or dry ingredients at the mixing stage.
- Ensure even distribution by premixing with a small portion of flour if necessary.
- No process changes are usually required; compatible with straight dough, sponge-and-dough and no-time dough systems.
- Can be used in combination with other bread improvers such as emulsifiers, oxidants, gluten and sugars.
Packaging
Supplied in 1 kg/bag, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ.
Storage & Shelf Life
- Store in a cool, dry and well-ventilated place.
- Keep away from direct sunlight and sources of heat or moisture.
- Always reseal opened bags tightly to prevent moisture uptake and activity loss.
- When stored correctly, the product maintains its activity for the stated shelf-life period indicated on the label.
Handling & Safety
- Avoid inhalation of dust and prolonged contact with skin or eyes.
- Use appropriate personal protective equipment such as gloves, safety glasses and dust masks when handling large quantities.
- Wash hands thoroughly after use and follow standard industrial hygiene practices.
The Bakery Softness Enzyme Blend is an effective solution for bakeries seeking consistent softness, improved texture and longer-lasting freshness in bread and other soft baked products, while maintaining convenient processing and high production efficiency.
