We offer various enzyme additives for the bakery industry:
VemoZyme FA– fungal alpha-amylase enzyme
The bakery additive VemoZymе FA is widely used for flour improvement in the bakery business when flours do not have enough alpha amylase. The addition of VemoZymе FA results in good crumb structure and high volume, due to continuous production of low-molecular-weight dextrins.
VemoZyme X – xylanase/hemicellulase enzyme
The bakery additive VemoZyme X improves wheat gluten network elasticity by acting on soluble and insoluble pentosans in the flour during dough processing. This results in higher stability and better handling of the dough, improved crumb structure and larger volume of baked bread. VemoZyme X represents a good alternative to dough conditioning emulsifiers and could be used on its own or in combination with the latter.
VemoZyme L– lipase enzyme
The bakery additive VemoZyme L has various food – grade applications, mainly in bakery, where it improves crust and crumb structure. VemoZyme L also prolongs bread shelf-life. That effect is particularly enhanced in combination with xylanases and fungal amylases.
VemoZyme GO– glucose oxidase enzyme
VemoZyme GO is a glucose oxidase preparation especially developed for the bakery industry. The product is derived from submerged cultivation of Aspergillus niger. VemoZyme GO catalyses the oxidation of glucose, which results in gluconic acid and hydrogen peroxide. The formed hydrogen peroxide is capable of oxidising free sulphydryl groups in gluten protein, thereby forming disulphide bridges.
VemoZyme MA – maltogenic amylase enzyme
VemoZymе MA is complex amylolytic enzyme preparation, composed of specially selected amylases for bakery applications. The bakery additive VemoZymе MA is used for preserving crumb freshness, extending shelf life and preventing gumminess of baked goods. VemoZyme MA acts on flour starch, resulting in accumulation of low-molecular-weight dextrins and maltose.
VemoZyme PHL – phospholipase enzymes
The main effect of the bakery additive VemoZymе PHL is replacement or considerable reduction in the use of emulsifiers such as DATEM, SSL and CSL, due to its special effect on polar lipids along with the broad substrate specificity. The resulting compounds represent “natural” emulsifiers, providing more uniform and white crumb structure, increased volume, better aroma and increased shelf life of baked bread. VemoZymе PHL is a well-balanced mixture of specially selected lipases and phospholipases, designed specially for bakery applications.
VemoZyme W– cellulase enzyme
The bakery additive VemoZymе W is widely used as dough conditioning enzyme in the casual bread-making procedure, as well as viscosity-reducing enzyme for some special baked products such as pancakes, waffles and donuts. VemoZymе W is a pure cellulolytic enzyme preparation, derived by in-depth fermentation of Trichoderma viride and developed especially for bakery applications.
VemoZyme PR– protease enzyme
VemoZyme PR is a pure protease enzyme preparation, specifically developed for bakery applications. It is widely used as dough conditioning enzyme in the normal baking procedures, acting as a gluten softening agent. This helps the dough become easier to handle and ensures a uniform dough texture.