Enzymes For Bakery
Enzymes have revolutionized the leather manufacturing process, offering numerous advantages over traditional methods. Infinita Biotech leads the way with a diverse range of enzymfinita Biotech specialises in providing advanced enzymatic solutions tailored for the bakery industry.
Fungal Alpha Amylase
It enhance the fermentation process to give high loaf volume.
Glucose Oxidase
It is used to stabilise liquid egg- white by converting glucose to D-gluconic acid
Lipase
It breaks down lipids into monoglycerides, diglycerides, and free fatty acids
Enzymatic Solutions for Superior Bakery Products
Improve dough elasticity and texture for better baking results. Extend freshness and reduce spoilage with advanced enzymatic solutions. Achieve perfect crumb softness and gas retention in bread.
80%
Enhance Dough Quality with Enzymes
70%
Optimize Crumb Structure
75%
Boost Shelf Life of Baked Goods
70%
Reduce Acrylamide Formation
Malto Genic Amylase
It helps to reduce the chance of mould spore generation and improves shelf life
Xylanase
Helps to improve gluten network and film cohesiveness of whole wheat bread dough
Protease
It is used in bakery products as a dough conditioner and also modifies dough rheology and handling properties
Transglutaminase
Increases the output of ready-made products and slows down the hardening process
Explore More Solutions for Your Business
Discover how our advanced enzymatic solutions can transform your bakery products. Whether you’re looking to enhance dough quality, extend shelf life, or optimize crumb structure, we have the expertise to help you achieve your goals. Get in touch with us today to learn more about our innovative products and how they can benefit your business.