Baking Lipase for Flour Mill or Bakery

Lipase is produced through submerged fermentation of Aspergillus niger, followed by purification, formulation, and drying. This enzyme enhances dough handling properties, strengthens gluten, and improves crumb texture. In the baking industry, it is used to enhance dough stability, achieve a better crumb structure with improved whiteness and crust luster, and increase the volume of bread and steamed buns. When used in combination with xylanase, fungal α-amylase, and glucose oxidase, lipase contributes to these benefits in a synergistic manner.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1220