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

GEBAKE™ WHOLEGRAIN is a precision enzyme-based flour correction system developed for whole wheat, atta, multigrain, and fiber-rich flour applications where bran and added grains typically reduce dough strength and loaf volume. In wholegrain systems, higher levels of insoluble fiber and non-starch polysaccharides (NSPs) (such as arabinoxylans and β-glucans) increase water binding, interfere with gluten development, and reduce gas retention. This often results in stiff dough handling, lower oven spring, tighter crumb, and faster firmness development. GEBAKE™ WHOLEGRAIN uses targeted bakery enzyme chemistry—typically a balanced combination of selected carbohydrases/hemicellulases (xylanase-driven NSP optimization) along with controlled supporting enzymatic actions—to improve water distribution and dough rheology. By strengthening the gluten–starch–water matrix and improving gas-holding capacity, GEBAKE™ WHOLEGRAIN helps deliver better handling, improved structure, and enhanced softness performance in challenging high-fiber flour systems—especially valuable on industrial and high-speed bakery lines.