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Enzyme-Based Baking Improver Solutions for Consistent Dough, Better Volume & Longer Freshness
Best for: white bread, laadi pav, buns, sandwich bread, high-speed lines
What it does: supports steady fermentation, better oven spring, improved loaf symmetry and crust color
Best for: industrial bread and buns where volume and crumb uniformity are key
What it does: improves dough handling, gas retention, and crumb structure
Best for: whole wheat bread, multigrain buns, fiber-rich formulations
What it does: improves handling, supports volume and crumb softness in high-fiber
Best for: packaged bread, buns, long distribution, QSR buns
What it does: maintains softness, reduces crumb firming, improves eating quality over shelf life
Best for: pizza bases, pav, buns, sheeting/moulding applications
What it does: improves extensibility, reduces snap-back, improves moulding and sheeting
1) Mixing & Dough Development
2) Fermentation & Proofing
3) Baking & Oven Spring
4) Freshness & Shelf Life
Bread Improvers
Baking improvers are processing aids used to improve dough handling, fermentation tolerance, loaf volume, crumb structure, and product consistency in commercial and industrial bakery operations.
GEBAKE™ baking improvers optimize key dough components such as starch and proteins, supporting stable dough behavior during mixing, proofing, and baking.
Yes. GEBAKE™ solutions support flour standardization, helping achieve consistent dough and finished product quality even with seasonal flour variation.
Yes. GEBAKE™ systems support gas retention and oven spring, helping improve loaf volume and deliver a more uniform crumb.
Yes. GEBAKE™ solutions support machinability and process tolerance, making them suitable for high-throughput production.
Yes. Certain GEBAKE™ systems support softness retention and reduced crumb firming, improving eating quality during storage.
Yes. GEBAKE™ solutions help improve handling and structure in fiber-rich formulations, where consistent quality can be more challenging.
Yes. By stabilizing dough behavior, GEBAKE™ baking improvers help reduce rejects, rework, and batch variation.
Yes. GEBAKE™ systems can be tailored based on product type, flour characteristics, processing conditions, and performance targets.
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.