Baking Enzymes for Industrial Bread Production
Enzymes are used worldwide for improving the quality of bread-making. Our specialty enzymes contribute to maintaining the softness and increasing the volume of bread, thereby enhancing its overall quality. These professional baking enzymes support both artisanal and industrial bread production.
Amano natural enzymes for soft, sweet bread and frozen dough stability.
Amano offers solutions to improve bread quality, increase shelf life and provide dough conditioning without added ingredients on your product label.
Enzymes are used worldwide for improving the quality of bread-making. Our specialty enzymes contribute to maintaining the softness and increasing the volume of bread, thereby enhancing its overall quality. These professional baking enzymes support both artisanal and industrial bread production.
Overview
Enzymes help prevent aging and maintain the texture of bread. Enzymes make bread soft by breaking down wheat starch, while emulsifiers inhibit starch recrystallization, providing anti-aging effects.
Solutions of Amano Enzyme
Comprehensive Baking Enzyme Solutions
Modern bread production requires specialized enzyme technology to achieve consistent quality, improve processing efficiency, and extend shelf life. Our baking enzymes address the key challenges in commercial bread production.
Dough Improvement
Enzymes that enhance dough handling properties, improve mixing tolerance, and optimize fermentation. These dough-improving enzymes help bakers achieve consistent results and better processing efficiency.
Volume Enhancement
Specialized enzymes that increase bread volume and improve crumb structure, resulting in lighter, more appealing bread products. These volume-enhancing enzymes help maximize product yield and consumer appeal.
Shelf Life Extension
Anti-staling enzymes that maintain bread softness and freshness throughout the product’s shelf life. These shelf-life extending enzymes help reduce waste and improve customer satisfaction.
Maintain softness
Glyco Transferase “Amano” improves water retention by increasing the number of branches in wheat starch. This gives water molecules additional spaces to occupy keeping the bread soft, extending shelf life.
Glyco Transferase “Amano” improves water retention by increasing the number of branches in wheat starch. This gives water molecules additional spaces to occupy keeping the bread soft, extending shelf life.
Strengthen dough
Glucose Oxidase ACN “Amano” L (GOACNL) has broad substrate specificity. It reacts with maltose (DP2) to maltohexaose (DP6), strengthening the gluten network and increasing water binding, which helps tighten the dough more efficiently. This improves yield during production and reduces the risk of cracking during baking. GOACNL is effective in stabilizing frozen dough, increasing its shelf life and preventing over browning.
Baking Applications
- White Bread: Standard and premium white bread varieties
- Whole Grain Bread: Nutritious whole wheat and multigrain products
- Specialty Bread: Artisanal and gourmet bread varieties
- Frozen Dough: Dough stability for frozen and par-baked products
Benefits of Our Baking Enzymes
Improved Volume
Larger, more appealing bread loaves that maximize product yield and enhance consumer satisfaction through superior appearance and texture.
Enhanced Softness
Better crumb texture and mouthfeel that creates a premium eating experience and maintains quality throughout the product’s shelf life.
Extended Freshness
Longer shelf life and reduced staling that minimizes waste and ensures consistent quality from production to consumption.
Process Optimization
Improved dough handling and consistency that streamlines production processes and reduces variability in manufacturing.
Cost Efficiency
Better yield and reduced waste that improves profitability while maintaining high product standards and customer satisfaction.
Amano Natural Enzymes for Soft, Sweet Bread and Frozen Dough Stability
Our natural enzyme solutions provide comprehensive benefits for bread production, from initial dough preparation through final product quality. These enzymes work synergistically to deliver superior bread characteristics.
Natural Enzyme Benefits
- Clean Label: Natural enzyme solutions for clean ingredient lists
- Consistent Performance: Reliable results across different formulations
- Versatile Applications: Suitable for various bread types and processes
- Quality Assurance: Rigorous testing and quality control
Ready to Enhance Your Bread Production?
Contact our baking enzyme specialists to learn how our solutions can improve your bread quality and production efficiency.
Get Expert ConsultationCatalog of Solutions
| Maintain softness | Increase volume | Strengthen dough | Reduce emulsifier | |
|---|---|---|---|---|
| Glycotransferase"Amano | ||||
| Hemicellulase"Amano"90 | ||||
| Hydelase15 | ||||
| Glucoseoxydase"Amano"ACL | ||||
| Lipase DF"Amano"15 |
Application Resources
We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.
Request Application Materials
Cooked Rice
We can prevent aging and preserve the quality of rice. In addition to aging prevention, it improves the quality of rice.
Oligosaccharides
Amano is one of the world's leading speciality enzyme manufacturers, with a product lineup of enzymes that produce a variety of oligosaccharides, including maltotriose, isomaltooligosaccharides (IMO), and cyclodextrins.
