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GEBAKE™ STABIL

Flour Standardization & Consistency Enzyme Solution
Best for: Flour mills handling seasonal wheat variation • Multi-origin wheat blends

GEBAKE™ STABIL is a precision enzyme-based flour standardization system developed to help flour mills and industrial bakeries maintain consistent functionality when wheat quality varies across seasons, regions, and blend ratios. Seasonal and multi-origin blending changes can shift protein performance, damaged starch, natural α-amylase levels (Falling Number), and the non-starch polysaccharide (NSP) profile—causing unpredictable mixing tolerance, fermentation behaviour, volume, crumb structure, and crust colour.

GEBAKE™ STABIL works through a balanced combination of selected bakery enzymes—typically amylolytic enzymes (to control fermentable sugar availability and fermentation stability) and targeted carbohydrases/hemicellulases (to optimise NSP behaviour, improve water distribution, and stabilise dough rheology).

By fine-tuning the starch–gluten–water system, GEBAKE™ STABIL reduces batch-to-batch performance swings and helps deliver reliable baking performance across changing wheat lots and flour batches.

  • Flour standardization programs for bread flour and bun flour
  • Seasonal wheat variation control (new crop vs old crop)
  • Multi-origin wheat blends and changing blend ratios
  • Flours supplied to industrial bakeries requiring consistent line performance
  • Milling systems where stable dough handling, proofing, and volume are key KPIs

Applications:

Typical Dosage

Suggested dose:

5–50 g per 100 kg flour (0.005–0.04%)
Dosage depends on wheat blend variability, flour specs (Falling Number/damaged starch), target end-use, and process conditions.

 

  • Add GEBAKE™ STABIL during flour standardization (as per your mill dosing system) or incorporate into a flour improver/additive program.
  • Optimize based on flour lab and baking tests (e.g., farinograph/alveograph/extensograph, baking trials).
  • Finalize dose using KPIs such as mixing tolerance, water absorption stability, proof consistency, volume, crumb uniformity, and crust color.
  • Manage fermentable sugar availability and stabilize fermentation behavior
  • Improve water distribution and dough rheology consistency
  • Improved gas-holding and dough tolerance for stable proofing and baking results
  • Batch-to-batch performance balancing, 
  • Helping mills deliver “same flour behavior” even when wheat origin/season shifts
  • Stabilized flour performance across seasonal wheat changes and blend variability
  • More consistent water absorption and dough handling during mixing and makeup
  • Improved fermentation consistency and proof tolerance across batches
  • Uniform volume and crumb structure with reduced variation in cell size
  • Better predictability in crust color and finished appearance
  • Reduced process disruptions caused by variable flour behavior

GEBAKE™ FRMNT

Fermentation Activity Control Enzyme Solution Best for: Bread and bun flour where fermentation response varies due to damaged starch differences Introduction

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GEBAKE™ STABIL

Flour Standardization & Consistency Enzyme Solution Best for: Flour mills handling seasonal wheat variation • Multi-origin wheat blends

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GEBAKE™ VOLUME

Structure & Volume Support Enzyme Solution Best for: Industrial bread and bun flour requiring better volume and crumb uniformity

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GEBAKE™ WHOLEGRAIN

Whole Wheat & Multigrain Flour Correction Enzyme Solution Best for: Whole wheat • Atta • Multigrain • High-fiber flour applications

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Food & Agriculture

  • Agriculture
  • Dairy
  • Baking
  • Fruits, Juice, Wine, and Vegetables
  • Grains, Oilseeds, Edible Oils

Protein & Processing

  • Animal based Protein
  • Plant based Food & Protein

Industrial Applications

  • Pulp and Paper
  • Oil and Gas
  • Waste Water Treatments
  • Detergents