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Bakery industry

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Bakery Enzymes & Improvers

In modern bakery production, enzymes are game-changers — delivering consistent quality, extended freshness, and enhanced flavor naturally. At Gujarat Enzyme, we provide cutting-edge enzyme, probiotic, and yeast-based solutions for bakeries worldwide. Our bakery improvers help manufacturers optimize dough handling, increase loaf volume, enhance texture and softness, and maintain freshness longer — while meeting clean-label and food safety standards.

Our Role in Bakery Processing

Bread & Rolls

• Improved dough stability and tolerance to mechanical stress
• Increased loaf volume and uniform crumb structure
• Extended freshness and softness through anti-staling enzymes

Cakes & Pastries

• Better aeration and moisture retention
• Consistent texture and reduced crumbling
• Natural emulsification for clean-label positioning

Biscuits & Cookies

• Controlled spread and uniform shape
• Enhanced snap and crispness
• Reduced breakage during packaging and transport

Functional Bakery

• Fortification with probiotics, prebiotics, and vitamins
• Aligning with health-conscious and functional food trends
• Maintaining stability of active cultures during baking

Our Bakery Enzyme Portfolio

  1. Dough Enzymes – For dough stability, loaf volume, and crumb softness
  2. Anti-Staling Enzymes – Preserve freshness, softness, and moisture for longer shelf life
  3. Cake & Pastry Improvers – Enzyme blends for aeration, moisture retention, and uniform texture
  4. Probiotic Enrichment – Functional bakery goods supporting gut health
  5. Clean-Label Improvers – Enzyme-based alternatives to chemical dough conditioners and emulsifiers

Uses of enzyme in Bakery industry

  • Dough conditioning: Enzymes such as amylases, proteases, and lipases are used to condition dough, making it easier to handle, more uniform, and more consistent.

  • Bread volume improvement: Enzymes such as amylases and xylanases can increase bread volume by breaking down complex carbohydrates in flour and releasing gases during baking.

  • Texture improvement: Enzymes such as proteases and lipases can improve the texture of baked goods by breaking down proteins and fats, resulting in a softer and more tender crumb.

  • Shelf life extension: Enzymes such as glucose oxidase and lipases can help to extend the shelf life of baked goods by breaking down fats and reducing the amount of water available for microbial growth.

  • Reduced costs: Enzymes can also help to reduce costs by improving the efficiency of the baking process, reducing waste, and allowing for the use of lower-quality ingredients.

ENZYME USED IN INDUSTRY

Lipases

Proteases

Xylanases

Amylases

Transglutaminase

Glucose Oxide

industries

Our Products

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