Whole Wheat & Multigrain Bread Enzyme Solution
Best for: Whole wheat bread • Multigrain buns • Fiber-rich formulations

GEBAKE™ PRO is a precision bakery enzyme system developed specifically for whole wheat and multigrain bakery where bran, fibers, and added grains typically reduce dough strength, limit gas retention, and produce denser loaves. In high-fibre doughs, water competition and non-starch polysaccharides (NSPs) (such as arabinoxylans and β-glucans) can increase dough stiffness, reduce extensibility, and lead to a tight crumb and lower volume.

GEBAKE™ PRO uses a targeted carbohydrase-based enzyme chemistry (optimized NSP management + controlled starch hydrolysis) to improve dough handling, machinability, and gas-holding, while supporting volume development and crumb softness. The result is more consistent processing on industrial lines and better finished product quality in fibre-rich baking recipes.