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GEBAKE IMPROVA

Bread Improvers

A Specialized blended enzyme designed to act as bread improvers, enhancing the overall quality of baked goods. These formulations include key enzymes like amylases, lipases, and proteases, which work together to improve dough strength, fermentation, and crumb structure. By incorporating GEPAZYMES, bakers can achieve superior volume, texture, and shelf life in their bread products, making it an essential component in commercial baking operations.

GEBAKE FCR

Flour Corrections

Flour correction enzymes are specialized blends designed to enhance and standardize the quality of flour used in baking. By targeting key components like starch, protein, and lipids, these enzymes correct natural variations in flour quality, ensuring consistent dough performance and final product characteristics. This leads to improved texture, volume, and overall quality in baked goods, making flour correction enzymes a crucial tool for commercial bakers aiming for consistency and excellence in their products.

GEBAKE PROBIND

Protein Binder

The Protein Binding Transglutaminase Enzyme blend is a powerful tool in baking, designed to enhance the structural integrity of dough by cross-linking proteins. This enzyme improves dough elasticity and stability, resulting in better volume, texture, and crumb structure in the final baked product. Ideal for commercial baking, it ensures consistent quality and superior performance in a wide range of baked goods.

GEBAKE GLUMO

Gluten modifications/Corrections

The specialized enzymes for gluten correction essential in optimizing the baking process by enhancing the formation and strength of the gluten network in dough. This enzyme blends improve dough elasticity and stability, leading to superior volume, texture, and crumb structure in baked products.

GEBAKE LIFE

Shelf Life Improver

The shelf life improver enzymes designed to significantly extend the freshness and quality of baked goods. These enzymes work by slowing down the staling process, retaining moisture, and maintaining the softness of the product over time

Baking Enzymes

The baking industry is a vital segment of the global food industry. It produces a wide variety of bread, cakes, pastries, and other baked goods consumed daily. The industry relies heavily on advanced baking technologies, including food enzymes, to meet the growing demand for high-quality and consistent products.

Role of Food Enzymes in Baking

Food enzymes are natural proteins that act as catalysts in biochemical reactions, improving various aspects of the baking process. They enhance baked goods' texture, flavour, shelf life, and nutritional profile. Here's how they contribute:

Dough Conditioning:

Enzymes like amylases break down starches into sugars, providing a more uniform dough texture and improving its handling properties.
Proteases modify gluten, making the dough softer and more extensible, particularly useful in producing bread and pizza dough.

Bread Volume and Structure:

Xylanases help break down hemicellulose, improving dough stability and increasing bread volume. This results in a finer crumb structure and a softer texture.

Shelf Life Extension

Lipases and oxidases prevent staling by maintaining baked goods' moisture content and texture. These enzymes help retain freshness, reduce waste, and improve product appeal.

Flavor and Aroma

o Enzymes like lipoxygenases enhance the flavour and aroma of baked products. They help develop the characteristic taste and smell that consumers love.

Nutritional Enhancement:

Enzymes such as phytases can break down phytic acid, making minerals more bioavailable. This enhances the nutritional value of whole-grain and multigrain bread.

Applications in the Baking Industry

Food enzymes are used in various baked goods, including :

Bread : Enzymes improve dough conditioning, bread volume, and shelf life.
Pastries and Cakes : They help achieve a light, airy texture and extend freshness.
Cookies and Crackers : Enzymes enhance dough handling and produce crispiness and flavour.