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BAKING
GEBAKE RiseMax is a specialized enzyme blend of Amylase and Xylanase developed for the baking industry to improve dough handling, enhance loaf volume, and optimize fermentation.
GEBAKE Softix is a specialized enzyme solution containing Lipase and an Emulsifier Enzyme, formulated to improve bread softness, crumb structure, and shelf life.
GEBAKE Structura is a specialized baking enzyme formulation combining Glucose Oxidase and Hemicellulase, designed to strengthen dough structure and enhance gas retention during fermentation and baking.
ENZYBAKE Crusto is a specialized enzyme formulation combining Protease and Amylase to enhance the crust characteristics and eating quality of baked products.
GEBAKE FreezePro is an advanced enzyme solution formulated with special amylases and an anti-staling enzyme blend designed for frozen dough applications.
ENZYBAKE FiberLift is a specialized enzyme blend consisting of Pentosanase and Cellulase, designed to optimize dough structure and improve the quality of high-fiber bakery products.
GEBAKE GF‑Smart is an advanced enzyme system specially designed for gluten-free baking, where the absence of gluten often leads to poor dough structure, low elasticity, and quick staling.
GEBAKE Sourdex is a specialized enzymatic and microbial culture blend that replicates and enhances the traditional sourdough process.
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.