GEBAKE™ MAX

Machinability, Gas Retention & Volume Enzyme Solution
Best for: Industrial bread and buns where volume and crumb uniformity are key

GEBAKE™ MAX is a specialized enzyme designed for large-scale bread and bun production lines where uniform crumb structure, volume, and smooth machinability are paramount. Utilising a balanced combination of amylases, hemicellulases, and dough-conditioning enzymes. GEBAKE™ MAX enhances dough handling properties, ensuring consistent gas retention during proofing and baking. By improving the internal dough structure and elasticity, this solution ensures reliable volume, uniform crumb cells, and smooth dough machinability critical for high-speed production.

Industrial white bread (tin or open top)
Buns and rolls
Sandwich loaves requiring uniform crumb
Products where volume and slicing consistency are key
High-speed production lines with demanding throughput

Applications:

Typical Dosage

Suggested dose:

10–40 g per 100 kg flour (0.01–0.04%)
The dosage depends on flour characteristics, line speed, dough formulation, and proofing conditions.

Incorporate GEBAKE™ MAX during dry ingredient mixing or as part of your improver blend.
Ensure uniform distribution for consistent dough behavior.
Conduct pilot trials to fine-tune dosage based on target volume and crumb uniformity.

Generate controlled fermentable sugars to sustain yeast activity without over-softening crumb.
Modify non-starch polysaccharides, improving water management and dough elasticity.
Strengthen gluten network flexibility, ensuring stable gas pockets and consistent oven rise.
Smooth dough transfer through high-speed equipment while maintaining crumb integrity.

Enhanced dough machinability, reducing stickiness and improving processability
Superior gas retention during proofing for improved loaf volume
Consistent crumb structure with uniform cell distribution
Improved oven volume and final product height
Reduced dough handling issues on high-speed lines
More reliable crumb uniformity, ideal for sliced bread and buns

GEBAKE™ FRMT+

Best for: white bread, laadi pav, buns, sandwich bread, high-speed lines Function: supports steady fermentation, better oven spring, improved loaf symmetry and crust color

GEBAKE™ MAX

Best for: industrial bread and buns where volume and crumb uniformity are key Function: improves dough handling, gas retention, and crumb structure

GEBAKE™ PRO

Best for: whole wheat bread, multigrain buns, fiber-rich formulations Function: improves handling, supports volume and crumb softness in high-fiber

GEBAKE™ FRESH

Best for: packaged bread, buns, long distribution, QSR buns Function: maintains softness, reduces crumb firming, improves eating quality over shelf life

Food & Agriculture

Protein & Processing

Industrial Applications

Food & Agriculture

Protein & Processing

Industrial

GEBAKE™ MAX

Applications:

Typical Dosage

GEBAKE™ FRMT+

Best for: white bread, laadi pav, buns, sandwich bread, high-speed lines Function: supports steady fermentation, better oven spring, improved loaf symmetry and crust color

GEBAKE™ MAX

Best for: industrial bread and buns where volume and crumb uniformity are key Function: improves dough handling, gas retention, and crumb structure

GEBAKE™ PRO

Best for: whole wheat bread, multigrain buns, fiber-rich formulations Function: improves handling, supports volume and crumb softness in high-fiber

GEBAKE™ FRESH

Best for: packaged bread, buns, long distribution, QSR buns Function: maintains softness, reduces crumb firming, improves eating quality over shelf life

GEBAKE™ RELAX

Best for: pizza bases, pav, buns, sheeting/moulding applications Function: improves extensibility, reduces snap-back, improves moulding and sheeting

Solutions

Industrial Applications

Food & Agriculture

Protein & Processing

Industrial Applications

Food & Agriculture

Protein & Processing

Industrial

GEBAKE™ MAX

Applications:

Typical Dosage

GEBAKE™ FRMT+

Best for: white bread, laadi pav, buns, sandwich bread, high-speed lines Function: supports steady fermentation, better oven spring, improved loaf symmetry and crust color

GEBAKE™ MAX

Best for: industrial bread and buns where volume and crumb uniformity are key Function: improves dough handling, gas retention, and crumb structure

GEBAKE™ PRO

Best for: whole wheat bread, multigrain buns, fiber-rich formulations Function: improves handling, supports volume and crumb softness in high-fiber

GEBAKE™ FRESH

Best for: packaged bread, buns, long distribution, QSR buns Function: maintains softness, reduces crumb firming, improves eating quality over shelf life

GEBAKE™ RELAX

Best for: pizza bases, pav, buns, sheeting/moulding applications Function: improves extensibility, reduces snap-back, improves moulding and sheeting

Transforming With the Science

Solutions

Food & Agriculture

Protein & Processing

Industrial Applications

Transforming With
the Science