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Baker’s Sough Dough Enzymes: Improves fermentation, volume, crust colour and shelf life.
Instructions: Add 0.55 g of product per 10 kg of flour & mix.
Ingredients: Maltogenic Amylase, alpha-Amylase, Xylanase, Glucose Oxidase, 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
Sourdough process development
Enzymes in Sourdough: Fermentation, Dough Handling and Shelf Life
Evaluate sourdough enzyme blends against fermentation time, acidity, dough handling and crumb firming using matched starter and flour conditions.
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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
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
Enzyme science · Deep dive
Glucose oxidase: structure, mechanism and industrial uses
The same chemistry supports glucose measurement, oxygen removal and controlled oxidative modification in food and materials processing.
Read technical guide