Baking enzymes

Amylases are used in bakery products to help bread rise and create a spongier, doughier consistency. Certain amylases also help to extend the shelf life of baked goods and create softer baked goods by preventing starch retrogradation.

A uniquely formulated heat resistant bacterial alpha-amylase powder derived from a non-GMO strain of Bacillus amyloliquifaciens, that helps retain moisture and aroma in baked goods, as well as helping to extend their shelf-life. The enzyme also is recommended for use in sweet bakery products, such as cookies, cakes and brownies, as well as non-sweet products, like bread. This product is available with and without oil for dedusting.

Fresh-N Application Bulletin

Activity assays: Reference Amylase Unit (RAU)

A food grade fungal alpha-amylase enzyme produced from Aspergillus oryzae that breaks down gelatinized starch to dextrins and maltose. Prolonged action results in the formation of large amounts of maltose. Fungal Amylase is not as heat stable as Bacterial Amylase, but can still be used for shelf life extension at higher dosages.

Activity assays: Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)

Proteases are enzymes that breakdown protein. They are used in bakery products for dough relaxation. They reduce mix time, increase pan flow, and reduce “snap back” in shaped doughs. These enzymes can be used as a clean label alternative to some chemicals used in the bakery industry.

A highly concentrated food-grade fungal proteolytic enzyme, with high levels of endo-protease and lower levels of exo-protease. It is derived from a non-GMO strain of Aspergillus oryzae and is available as a powder or microgranulate at different activity levels up to 1,000,000 HUT/g. It can be used in a wide variety of bread and baked good.

Activity assays: Hemoglobin Units on Tyrosine basis (HUT)

A purified, highly active, soluble proteolytic food-grade enzyme that is naturally occurring in the mature pineapple plant stems of the Bromeliaceae family. This is a powdered enzyme that is available at different activity levels and standardized to meet the application and dosage constraints. Bromelain works rapidly on gluten, making it ideal for certain crackers, tortillas and continuous mix breads. It can also be used to replace or reduce the use level of L-Cysteine, for label clean up. Bromelain has a relatively lower temperature of inactivation.

Activity assays: Casein Digestion Unit (CDU) • Milk Clot Unit (MCU) • FCC Botanical Protease Units (FCC-PU) • FIP • Bromelain Tyrosine Units (BTU)

A concentrated papain powder.

A natural protease from papaya

Papain is a sulfhydryl protease extracted from the water-soluble portion of the latex of the fruit of Carica Papaya. It is a versatile protease that will rapidly hydrolyze a variety of proteins over a wide range of conditions. Our papain is a vegetarian and vegan-friendly protease and is non-GMO, as well as kosher (Kof-K) and halal (IFANCA) certified.

Papain is more aggressive than fungal proteases but not as rapid as Bromelain in the hydrolysis of gluten. For more information on Papain, please visit

Papain activity assays: Milk Clot Unit (MCU) • FCC Botanical Protease Units (FCC-PU) • Tyrosine Assay Method (TU)

EDC is the only producer of papain in the western hemisphere. At our factory in Scranton, Pennsylvania, we produce standardized papain powders and liquids, as well as unstandardized concentrates. EDC’s Papain products for supplements include:

A concentrated papain powder.


Papain that is processed without the use of sulfites. The papaya latex in this product has been processed without the addition of sodium metabisulfite. This results in papain with substantially reduced levels of SO2.

This product contains only the botanical enzymes and has no other ingredients. It 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.

Liquid papain, standardized to activities of 100 and 200TU/mg.

LIQUIPANOL® RS 100 and RS 400
Liquid papain that is processed without the use of sulfites Liquid papain, standardized to activities of 100 and 400TU/mg. These products have earned OMRI listed® certifications, which means that it may be used in certified organic operations or food processing under the USDA National Organic Program.

Powdered papain, standardized to activities of 100 and 300 MCU/mg.

A naturally occurring Aspartic Acid Protease used in milk clotting. The enzyme is from a plant origin, obtained by extraction and partial purification of proteases from Cynara cardunculus (thistle or cardoon) flowers. Currently, it is only approved for use in dairy, but other applications can be added to the approval. Thistlezyme® is just as aggressive on gluten as Papain and Bromelain but deactivates at a lower temperature than those enzymes.

Activity assays: Milk Clot Unit (MCU)


Xylanases fall into the category of Hemicellulase, which are enzymes that break down a broad category of material typically associated with cellulose. Xylanases are used in baking to improve dough stability and flexibility, as well as for increased bread volume and crumb structure.

Xylanases S Concentrate is our highest xylanase activity product. It is a food-grade enzyme preparation from a non-GMO strain of Trichoderma longibrachiatum (formerly T. reesei), containing xylanase as its principal activity. It also contains beta-glucanase, galactomannanase, and cellulase, and has very little protease activity. It is suitable for use in baking blends or tablets where high xylanase activity is required.

Activity assays: BXU (Birch Xylan Substrate)

A food-grade enzyme preparation derived from a non-GMO strain of Trichoderma longibrachiatum (formerly T. reesei), where the xylanase activity has been standardized to standardized to 200,000 units/gram. This product is suitable for use in enzyme blends designed for bromate replacement or for blends for multigrain breads.

Activity assays: BXU (Birch Xylan Substrate)

Lipases are enzymes that hydrolyze fats and oils. In bakery products, lipases are used to convert flour lipids to emulsifiers and reducing the amount of emulsifiers/eggs needed in the formulation.

A food-grade enzyme derived from a non-GMO Strain of Aspergillus niger. It is a high activity material. The enzyme will hydrolyze fats and oils most commonly at the 1, 3 positions. This product is heat stable and is stable over a broad and can work up to a pH of 10.

Activity assays: FIPU (Fédération Internationale Pharmaceutique unit)

A food-grade a triacylglycerol lipase produced by the controlled fermentation of a non-GMO strain of Mucor javanicus. The enzyme hydrolyzes the acylester bonds in triacylglycerols (esters of fatty acids and glycerol); yielding mono- and diglycerides, glycerol, and free fatty acids. This product preferentially releases shorter chain fatty acids.

Activity assays: FIPU (Fédération Internationale Pharmaceutique unit)s


A special blend of proteases and amylases from a non-GMO strain of Aspergillus oryzae. It is a powder preparation that can be added to the sponge or dough to improve fermentation and to relax the dough when using strong flours.

In baking, this product is used to produce of high-quality bread, where a certain amount of diastase and protease is necessary. The fungal amylase in the enzyme produces a softer bread crumb, deeper crust color, a greater volume, and improved texture, and grain. The fungal protease in this product decreases the dough-mixing time, produces increased volume and improvement in bread symmetry, grain, texture, and flavor. Both of these enzymes produce a bread with better keeping qualities and delay the onset of bread staleness.

Activity assays: Hemoglobin Units on Tyrosine basis (HUT) and a Modified SKB method (Sandstedt, Kneen, and Blish, Cereal Chemistry 16:172, 1939)

A food-grade Carbohydrase derived from A. niger, with high gluFacoamylase activity and little protease or amylase side activity present. It is used in baking applications to enhance proofing in lean or frozen doughs.

Activity assay: AGU (amyloglucosidase unit)

A food-grade carbohydrase that converts sucrose to form glucose and fructose derived from Aspergillus niger. Unlike invertase from the yeast Saccharomyces cerevisiae, this product works at a wider pH range, from 2.5 to 6, and temperatures as high as 70°C. It can be used in bakery products to hydrolyze some of the sugar, giving added sweetness and softness/less granular texture to bakery products.

Activity assay: Sumner Unit

A food-grade enzyme preparation derived from the dairy yeast Kluyveromyces, which converts lactose to its component sugars, glucose and galactose. It can be used to provide added sweetness and softness to bakery products containing milk.

Activity assay: YLU (Yeast Lactase Unit)