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- Aquilainternationals@gmail.com
- +91 79909 06472
- Open Hours: Mon – Fri: 9:30am to 6:30pm
Bakery Enzymes
Bakery Enzymes
Precision enzymes for consistent bakery results — improving fermentation, dough handling, volume, crumb quality, and freshness.
Bakery enzymes transform ordinary dough into reliable, high-quality baked goods. Amylases break starches into fermentable sugars for stronger yeast activity and better rise, while proteases improve extensibility and crumb tenderness.
Lipases, xylanases, cellulases, and glucose oxidase further refine flavor, machinability, loaf volume, and shelf life — helping bakeries reduce artificial additives and meet demand for cleaner, more consistent products with BakeZyme grades from AQ Bio Solutions.
Key Benefits
- Improved loaf volume and crumb structure
- Better dough stability and machinability
- Extended freshness and reduced staling
- Fewer artificial dough conditioners
- Custom BakeZyme blends for specific lines
Applications
- Bread and soft rolls
- Buns, pizza bases, and flatbreads
- Cakes, cookies, and sweet goods
- Gluten-free and specialty bakery lines
- Industrial and artisan production
Our Products
Fungal Amylase
BakeZyme FA-SUP
Improves fermentation and dough stability · Enhances loaf volume and crumb texture
Maltogenic Amylase
BakeZyme MA-SUP
Reduces bread staling and prolongs shelf life · Provides a softer crumb texture
Glucose Oxidase
BakeZyme GO-SUP
Strengthens gluten structure · Improves dough handling and machinability
Cellulase
BakeZyme CL-SUP
Improves texture and volume of baked goods · Enhances gluten-free baking outcomes
Glucoamylase
BakeZyme GA-SUP
Converts starch to fermentable sugars · Increases sugar for enhanced fermentation
Xylanase
BakeZyme XL-SUP
Improves dough hydration and machinability · Enhances loaf volume and crumb quality
FAQs
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01
What enzyme is commonly applied in baking?
Amylase is the most commonly applied enzyme in baking. It breaks starches into fermentable sugars so yeast can rise the dough.
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02
Do enzymes prolong shelf life of baked products?
Yes. Lipase, maltogenic amylase, and related enzymes help prevent staling and keep baked goods fresher for longer.
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03
What is the role of protease in baking?
Protease breaks down proteins in dough, improving texture and making bread softer and more elastic.
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04
Can I request a custom bakery blend?
Yes. Contact our technical team for BakeZyme formulations tailored to your flour, process, and finished product targets.