Baking Enzymes
These enzymes are used to modify dough handling properties, increase shelf life,or modify flavor.

FRESH-N® BLENDS

uniquely formulated alpha amylases to extend shelf life in baked goods and improve fermentation.
FRESH-N® BACTERIAL AMYLASE
FRESH-N® FUNGAL AMYLASE
FRESH-N® MTT AMYLASE
FRESH-N® MALTOGENIC AMYLASE


ENZECO® FUNGAL PROTEASE
A concentrated enzyme preparation derived from Aspergillus oryzae with minimal alpha amylase activity. Up to 1,000,000 HUT/g

ENZECO® FUNGAL AMYLASE
A concentrated enzyme preparation derived from Aspergillus oryzae with activities of up to 180,000 SKB/gram

ENZOBAKE® BLENDS AND CUSTOM ENZYMES

ENZOBAKE® (proprietary blend of amylase and protease)
ENZOBAKE® GLUCOSE OXIDASE
ENZOBAKE® GLUTATHIONE
ENZOBAKE® GLUCOAMYLASE

ENZECO® GLUCOAMYLASE L
A glucoamylase derived from Aspergillus niger.

ENZECO® XYLANASES (AKA PENTOSANASES)
XYLANASE S200
XYLANASE AN 900
XYLANASE BSX
XYLANASE S CONCENTRATE
Enzyme preparations produced from Trichoderma longibrachiatum (aka T. reesei), Aspergillus niger, and Bacillus subtilis. All are high in pentosanase activity but have different degrees of activity against soluble or insoluble pentosans.

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

LIPASES, PHOSPHOLIPASES,GALACTOLIPASES
ENZOBAKE®
BREAD DUAL LIPASE
ENZOBAKE®
BREAD TRIPLE LIPASE
ENZOBAKE®
CALKE PL
ENZOBAKE®
MULTI-LIPASE


PROTEASES:
ENZECO® BROMELAIN 1:10
ENZECO® BROMELAIN 240
ENZECO® BROMELAIN CONCENTRATE

An aggressive protease derived from pineapple. Activity on gluten is quite rapid and irreversible. Excellent for certain crackers or continuous mix bread. Activity may be customized to meet the application and dosage constraints.

LIQUIPANOL® and PANOL®
Liquid and powder forms of papain. This protease is more agressive 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® NEUTRAL BACTERIAL PROTEASE BA 170
A bacterial protease composed of neutral and alkaline protease activities. It is a liquid preparation designed for crackers and cookies. Excellent when hydrolysis of gluten is required. BA 170is also used when bromelain is too rapid, fungal protease is too slow or, is out of its pH optimum. An example would be production of soda crackers.

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.


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Enzyme Development Corporation
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