These enzymes are used to modify dough handling properties, increase shelf life,or modify flavor.
A uniquely formulated heat resistant alpha amylase powder that helps retain moisture and aroma in baked goods, as well as helping to extend their shelf-life.
ENZECO® FUNGAL AMYLASE
A concentrated enzyme preparation derived from Aspergillus oryzae with activities of up to 200,000 SKB/gram.
ENZECO® FUNGAL PROTEASE
A concentrated enzyme preparation derived from A. oryzae with minimal alpha amylase activity. Available in activities up to 1,000,000 HUT/g.
An aggressive protease derived from pineapple that works quite rapidly on gluten. Excellent for certain crackers or continuous mix breads. Activity may be customized to meet the application and dosage constraints.
LIQUIPANOL® and PANOL®
Liquid and powder forms of papain, respectively. This botanical protease from papaya is more aggressive than fungal proteases but not as rapid as Bromelain in the hydrolysis of gluten. It is useful in certain cracker formulas and in some no-time dough systems.
ENZECO® PURIFIED PAPAIN RS CONCENTRATE
Our new “no sulfite added” Papain has earned an OMRI listed® certification, which means that it may be used in certified organic operations or food processing under the USDA National Organic Program
ENZECO® ASPARTIC ACID PROTEASE
A new food grade botanical proteolytic enzyme derived from the flower of the Thistle plant, Cynara cardunculus.. It can be used to reduce mix time and tolerance.
XYLANASES (AKA PENTOSANASES)
ENZECO® XYLANASE S CONCENTRATE
Our highest xylanase containing product. Suitable for use in baking blends or tablets where high xylanase activity is required.
ENZECO® XYLANASE S-200
A xylanase standardized at 200,000 units/gram suitable for use in enzyme blends designed for bromate replacement or for blends for multigrain breads.
ENZECO® BACTERIAL XYLANASE
Powered Bacterial Xylanase for selective arabinoxylan modification for improved bread volume and shelf life.
For additional information please click on the below link and download a PDF file.
Report from the AIB on the use of Xylanase with Flour Tortillas
ENZOBAKE® BLENDS AND CUSTOM ENZYMES
ENZECO® MICROBIAL LIPASE CONCENTRATE
A fungal preparation derived from Aspergillus niger. The activity is reported in FCC or FIP lipase units.
ENZECO® GLUCOSE OXIDASE P
Derived from Penicillium chrysogenum; Glucose Oxidase strengths doughs by stabilizing the gluten matrix through crosslinking.
A special blend of proteases and amylases from A. oryzae. It is a powder preparation that can be added to the sponge or dough side to improve fermentation and to relax the dough when using strong flours.
Derived from A. niger, a very pure glucoamylase with little protease or amylase side activity present. Suitable for use in baking applications to enhance proofing in lean or frozen doughs.
These suggestions and data are based on information we believe to be reliable They are offered in good faith but without guarantee since conditions and methods of use of our products are beyond our control. Suggestions for use of our products should not be understood as recommendations that they be used in violation of any patents or government regulations.