Cookie Enzyme Complex

The Cookie Enzyme Complex is a highly functional multi-enzyme formulation designed specifically for improving the processing performance and final quality of cookie and biscuit products.
This advanced enzyme blend includes carefully selected amylases, proteases, and supporting functional components that work synergistically to enhance dough handling, optimize texture, improve flavor development, and reduce variability in large-scale production.

Product Overview

During cookie production, dough characteristics such as extensibility, firmness, moisture distribution, and baking stability play a decisive role in determining the final quality.
The Cookie Enzyme Complex addresses these challenges by acting on starch, gluten, and other naturally occurring components within the dough. The result is improved dough stability, more uniform shaping, enhanced browning, and a more desirable eating experience.

This ingredient is suitable for a wide range of cookie formulations, including sugar cookies, butter cookies, shortbread, sandwich biscuits, and high-fat or low-moisture systems. It is an ideal processing aid for manufacturers aiming for consistent quality, reduced wastage, and improved production efficiency.

Key Functional Benefits

• Enhanced dough consistency: Improves dough smoothness, cohesiveness, and machinability, resulting in more uniform cookie shaping and reduced breakage.
• Improved texture and bite: Contributes to a crispier, lighter structure or a more tender texture depending on the formula.
• Optimized flavor release: Promotes desirable flavor development through controlled breakdown of carbohydrates and proteins.
• Better color and appearance: Helps achieve a more attractive golden surface during baking.
• Reduced formula variability: Minimizes inconsistency caused by flour variation or environmental factors.

Product Form

Fine, free-flowing white powder.

Application & Dosage

Recommended dosage: 0.1%–0.3% based on flour weight, depending on the specific cookie formulation and desired processing effect. The enzyme should be blended directly with flour or dry ingredients before mixing.

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 & Handling

• Store below 25°C in a cool, dry, and well-ventilated area.
• Keep sealed when not in use to maintain maximum enzyme activity.
• Avoid dust formation; handle with standard protective measures.
• Keep away from moisture and high temperatures.

With its multifunctional benefits and reliable performance, the Cookie Enzyme Complex is an excellent solution for manufacturers seeking improved texture, flavor, and production efficiency in cookie and biscuit processing.