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

GEBAKE™ VOLUME is a precision enzyme-based structure and volume support system designed for industrial bread and bun production where higher volume, stable symmetry, and uniform crumb cell structure are key quality targets. In many flours, variations in gluten quality, NSP profile (arabinoxylans), water absorption, and mixing tolerance can reduce dough strength and gas-holding capacity—leading to lower loaf height, weaker oven spring, and non-uniform crumb. GEBAKE™ VOLUME works through a targeted combination of bakery enzymes, typically including selected carbohydrases/hemicellulases (e.g., xylanase activity) and optimized supporting enzymatic actions that improve water distribution and dough rheology. By strengthening the dough matrix and stabilizing gas retention during fermentation and early baking, GEBAKE™ VOLUME helps deliver improved loaf volume and a more consistent crumb structure—especially valuable on high-speed lines and variable flour batches.