ENZYBAKE Crusto – gepzymes

ENZYBAKE
Crusto

Function

Crust Color Enhancement & Improved Bite

ENZYBAKE Crusto is a specialized enzyme formulation combining Protease and Amylase to enhance the crust characteristics and eating quality of baked products. Protease gently modifies the gluten network, improving dough extensibility and giving baked goods a softer, more pleasant bite. Amylase breaks down starch into fermentable sugars, providing additional browning potential during baking, resulting in an attractive golden-brown crust. This synergistic enzyme solution is ideal for bakers who want to deliver premium-quality bread, rolls, and artisanal baked goods with enhanced visual appeal and improved consumer acceptance.

Artisan Bread & Rolls – Achieves rich crust color and pleasant texture.
Baguettes & Crusty Breads – Enhances bite and chewability while improving color.
Sweet Baked Goods – Supports even crust browning.
Frozen Dough – Ensures consistent crust quality even after freeze-thaw cycles.

Applications:

Improves crust color for enhanced visual appeal.
Provides a softer, more palatable bite without compromising structure.
Enhances dough workability and machinability.
Contributes to better digestibility by partial protein and starch breakdown.
Reduces the need for chemical browning agents.

Benefits

Technical Specifications

Parameter	Details
Enzyme Type	Protease + Amylase blend
Source	Microbial (Protease from Bacillus subtilis, Amylase from Aspergillus oryzae)
Form	Free-flowing powder or liquid (customizable)
Activity	Protease: 50,000 – 150,000 U/g Amylase: 20,000 – 50,000 U/g
pH Range (Optimum)	5.0 – 7.0
Temperature Range	30 – 55 °C (dough processing conditions)
Solubility	Dispersible in water
Color & Appearance	Off-white to light beige powder / pale liquid
Shelf Life	18 months (cool, dry storage)
Storage Conditions	Store below 25 °C, sealed, away from moisture and sunlight