Why Gepzymes
Providing Optimal Solutions
Tailor-Made Solutions
Reliable Quality Assurance
GEPDARY LACT
Breakdown of Lactose
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
GEPDARY LIP
Breakdown of Fats
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
GEPDARY PRO
Protein HydrolyzingSeed Processing
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.
GEPZYMES GMX
Protein Binding in Curd and Paneer
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.
GEPDARY CAT
H2O2 decomposition
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.
Dairy Enzymes
The dairy industry has evolved significantly over the years, with consumers demanding higher quality, greater variety, and healthier options in their dairy products. As dairy processors strive to meet these demands, the role of enzymes has become increasingly crucial. Enzymes are natural biological catalysts that facilitate and accelerate biochemical reactions, making them indispensable in the dairy industry.
At GEPZYMES, we understand enzymes' critical role in enhancing dairy processing and product development. Our advanced enzyme solutions are tailored to address the unique challenges of the dairy industry, enabling manufacturers to produce superior products with consistent quality and efficiency. From improving the texture and flavour of cheese to allowing the production of lactose-free products, GEPZYMES enzymes are at the forefront of dairy innovation.
Applying GEPZYMES enzymes in dairy processing boosts productivity and opens up new possibilities for product diversification and value addition. Whether creating speciality cheeses, optimising yoghurt production, or enhancing the nutritional profile of dairy products, our enzymes provide the tools you need to succeed in a competitive market. By incorporating GEPZYMES enzymes into your daily operations, you can achieve higher yields, reduce waste, and deliver products that meet the evolving needs of today’s health-conscious consumers.