GEBAKE™ FRMT+
Best for: white bread, laadi pav, buns, sandwich bread, high-speed lines

GEBAKE™ FRMT+ is a precision multi-enzyme bakery system engineered to control the fermentation-to-bake transition and deliver consistent oven spring on modern bread lines. The formulation is built around carbohydrase-driven optimisation of starch and non-starch polysaccharides (NSP), where selected amylolytic enzymes support controlled generation of fermentable sugars (maltose/dextrins) for yeast metabolism, while targeted hemicellulases (e.g., xylanase/arabinanase activities) improve water distribution and dough handling.

In both strong and weak flours, the gluten–starch–water matrix determines gas retention and expansion. GEBAKE™ FRMT+ supports this matrix by improving dough rheology, gas-holding capacity, and dough tolerance, resulting in stronger oven spring, better loaf symmetry, and a more uniform crumb structure. By providing balanced sugar availability during proofing and early baking, it also promotes more consistent crust colour development through controlled browning reactions—especially valuable in high-speed lines where process windows are tight.