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Baker’s Croissant Enzymes: Improves volume crust colour and shelf life.
Instructions: Add 0.65 g of product per 10 kg of flour & mix.
Ingredients: Maltogenic Amylase, alpha-Amylase, Lipase, Xylanase and Wheat (gluten).
Pack size: Various.
Storage: 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
Supporting technical guides
Laminated bakery products
Enzymes for Croissants: Lamination, Volume and Crumb
Test croissant enzyme blends for sheeting, lamination and baked structure. Control flour, butter temperature and proofing before selecting a dose.
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Enzyme science · Deep dive
Enzyme blends: structure, mechanism and industrial uses
Formulated blends combine selected activities to address multiple bonds or sequential reaction steps in food, cleaning and biomass processes.
Read technical guide
Enzyme science · Deep dive
Maltogenic amylase: structure, mechanism and industrial uses
Controlled starch modification can slow bread crumb firming during storage, linking molecular changes in starch to a measurable improvement in texture.
Read technical guide
Enzyme science · Deep dive
Alpha-amylase: structure, mechanism and industrial uses
Rapid internal chain cleavage makes starch slurries easier to pump and prepares them for brewing, glucose production, cereal drinks and removal of starch-based stains.
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
Enzyme science · Deep dive
Xylanase: structure, mechanism and industrial uses
Cleaving the xylan backbone supports cereal processing, dough modification, pulp treatment and access to fermentable biomass carbohydrates.
Read technical guide