Couldn't load pickup availability
Baker’s Lipase: Scientifically formulated enzyme powder which improves dough stability & bread volume, reinforces gluten network, DATEM replacement.
Instructions: Add 3–30 mg of product per kg of flour to your mix.
Ingredients: Baker's Lipase, Wheat (gluten).
Pack size: Various.
Storage: Store at 4–25°C away from sunlight. Use within 12 months.
Causes skin irritation / Causes serious eye irritation / May cause respiratory irritation. May cause allergy or asthma symptoms or breathing difficulties if inhaled. In case of inadequate ventilation, wear respiratory protection. Avoid breathing dust or mist. Wear suitable protective clothing, gloves and eye / face protection. Rinse eyes immediately and copiously with clean water for 15 minutes. Emergency contact +44 (0)771384694
Application guides
Supporting technical guides
Baking and dough development
Lipase in Baking: Dough Stability, Volume and Trial Design
Test baker's lipase for dough stability and bread volume using controlled flour, fat and process conditions. Assess benefits before replacing emulsifiers.
Read technical guide
Enzyme science · Deep dive
Lipase: structure, mechanism and industrial uses
Hydrolysis produces fatty acids, while controlled low-water reactions enable ester synthesis, interesterification and biodiesel-related conversions.
Read technical guide