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Gebake solutions for Baking improvers are designed to enhance dough strength, extensibility, and process tolerance across a wide range of bread and bun formulations.
By stabilizing fermentation and dough handling, bread improver formulations deliver reliable performance, better line efficiency, and consistent finished product quality.
Applications:
Dough strength, extensibility & machinability | Improved fermentation tolerance | Enhanced volume, crumb structure & softness | Extended freshness and shelf life |
Consistent performance across flour variations
GEBAKE solutions support flour mills in delivering consistent flour performance despite seasonal and wheat-quality variation. Our systems help improve flour standardization, dough rheology, and downstream baking consistency, enabling more predictable results for industrial bakeries and improver manufacturers.
By optimizing functional performance in the flour stage, mills can reduce customer complaints, improve repeatability, and supply flour that performs reliably across applications.
Applications:
Flour correction & standardization | Improved water absorption and dough rheology | Better baking consistency across wheat batches | Enhanced performance in downstream bakery applications
GEBAKE enzymatic solutions for biscuits, wafers, and crackers are designed to support consistent dough handling, controlled spread, and uniform texture in low-moisture bakery systems.
Our systems help improve process stability during mixing, sheeting, and baking, ensuring predictable dimensions, surface appearance, and bite characteristics. By optimizing dough behavior and bake performance, manufacturers can achieve uniform crispness, reduced breakage, and repeatable quality across high-speed production lines.
al collagen ingredients suitable for food, nutrition, dietary supplements, and pet nutrition applications, while supporting process optimisation and sustainable by-product valorisation.
Applications:
Sweet biscuits | Cream biscuits | Hard and soft dough biscuits | Crackers and savoury biscuits | Wafer sheets | Wafer cones | Filled and coated wafers | Snack crackers | Specialty and high-fiber biscuits
The pasta and noodle market demands consistent dough performance, smooth processing, and stable cooked texture, especially under variable wheat and semolina quality. GEBAKE™ enzyme solutions are designed to support pasta and noodle manufacturers by improving dough and sheet stability, extrusion and sheeting efficiency, reduced stickiness, and uniform bite after cooking.
GEBAKE enzyme-based systems help deliver repeatable quality, improved process control, and consistent finished products across fresh, dried, and instant pasta and noodle applications—making GEBAKE™ a reliable choice for modern pasta and noodle production.
Applications:
Instant noodles (fried / non-fried) | Hakka noodles and chowmein noodles | Fresh noodles (chilled / short shelf-life) | Dried noodles | Vermicelli / seviyan (wheat-based) | Macaroni | Spaghetti | Pasta sheets (for lasagna-style products) | Ready-to-cook noodle and pasta meal kits
In large-scale production, minor fluctuations in raw materials can lead to major line stoppages.
Use this diagnostic guide to identify the specific enzymatic “interventions” required to stabilize your process and protect your product quality.
Observation | Potential Root Cause | Recommended Enzyme Intervention |
Cracked Crust | High starch damage | Alpha-Amylase blends |
Small Loaf | Poor gas retention | Glucose Oxidase + Xylanase blends |
Crumbly Texture | Fast staling | Maltogenic Amylase blends |
Shrinking Biscuits | High gluten tenacity | Protease blends |
Enzymes such as amylases, proteases, and lipases enhance dough strength and elasticity, improving mixing and shaping properties for products like sandwich bread, burger buns, pizza bases, and flatbreads. They break down complex starches and proteins, improving dough extensibility and fermentation tolerance. This leads to smoother production, reduced stickiness, and consistent dough quality, essential for both artisanal and industrial baking operations.
Baking enzymes improve loaf volume, create a soft crumb texture, and enhance crust color in bakery products such as cakes, pastries, croissants, and laminated dough products. Amylases release fermentable sugars to boost yeast activity, while xylanases and cellulases modify fiber components to create a tender crumb. These enzymes also delay staling, ensuring products remain soft and fresh for an extended shelf life, reducing returns and food waste.
By reducing or eliminating chemical improvers and emulsifiers, enzymes offer natural, label-friendly solutions for bakery products, including gluten-free and wholegrain breads. Enzymes help improve dough stability, water absorption, and crumb softness naturally, aligning with clean-label and health-focused consumer trends. They also reduce dependency on costly additives while delivering high-quality baked goods, supporting both cost efficiency and sustainable production.