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Best for: wafer sheets, wafer cones, filled wafers
Function: supports stable batter or dough performance, uniform sheet formation, and consistent baking
Best for: high-fiber biscuits, digestive biscuits, multigrain formulations
Function:improves dough handling and texture control in fiber-rich formulations
Best for: savoury crackers and snack crackers
Function: supports uniform texture, snap, and reduced breakage
Dough Mixing & Sheeting
Baking Performance
Texture & Eating Quality
Enzymes help improve dough handling, control spread, and deliver consistent texture and appearance in low-moisture bakery products.
Yes. Proper enzyme selection helps improve structure and texture, reducing breakage during baking, cooling, and packaging.
Yes. GEBAKE™ systems are designed for process stability and consistency on continuous, high-throughput production lines.
Yes. Enzyme systems help manage fiber-related challenges and improve dough handling and eating quality.
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.