Improve volume, texture, strength & shelf life.
Explore our dedicated Baker’s powder enzyme range for bread, rolls, buns and other baked products. Choose a ready-made blend, select individual enzymes, or build a bespoke powder formulation.
Target your baking goal.
Different baking enzymes influence different parts of dough development, fermentation, crumb structure and finished-product quality.
Volume
Support gas retention, fermentation performance and loaf expansion.
Dough strength
Improve handling, stability and resistance during processing.
Crumb & texture
Modify crumb structure, softness and eating quality.
Shelf life
Help maintain softness and delay quality loss during storage.
Processing
Fine-tune extensibility, machinability and dough behaviour.
Choose a blend or individual baking enzymes.
Choose ready-made blends or individual powder enzymes for precise formulation control.
Baking blends
Ready-made powder blends for different baked products.
Baker's Enzymes
All-purpose baking enzyme blend for broad improvement in dough stability, bread volume, crust appearance and shelf life.
Baker's Croissant
Targeted baking enzyme blend for croissant dough, supporting lamination, structure, volume and finished quality.
Baker's Sour Dough Enzymes
Targeted enzyme blend for sourdough applications, supporting dough performance, structure and finished loaf quality.
Baker's White Loaf
Targeted baking enzyme blend for white loaves, designed to support volume, crumb quality, softness and consistency.
Individual Baker’s enzymes
Start with the complete set or browse individual powder enzymes in alphabetical order.
All Individual
Baker's Enzymes
One complete set containing all nine individual Baker's powder enzymes for maximum formulation flexibility.
Baker's Amylase
Supports starch breakdown, fermentable sugar availability, browning and crumb softness.
Baker's Amyloglucosidase
Releases glucose from starch-derived substrates to support fermentation and browning.
Baker's Cellulase
Supports fibre modification, dough processing and finished structure.
Baker's Glucose Oxidase
Supports oxidative dough strengthening and improved dough stability.
Baker's Lipase
Supports dough structure, emulsification effects and finished-product texture.
Baker's Maltogenase
Supports crumb softness and anti-staling performance for improved shelf life.
Baker's Protease
Modifies gluten proteins to influence dough extensibility and processing behaviour.
Baker's Transglutaminase
Supports protein cross-linking to modify dough strength and structure.
Baker's Xylanase
Targets arabinoxylans to support dough handling, extensibility and crumb structure.
Build a starting baking enzyme formulation.
Select the baked product and performance goals. The calculator recommends only the individual Baker’s powder enzymes listed on this page, expresses each addition in ppm on flour, and converts the dose into grams for your flour batch.