Enzymes – Baking

  • Bakezyme GO1500 and GO10000 – glucose oxidase
  • Bakezyme GoPure – glucose oxidase
  • Bakezyme AG1100 – amyloglucosidase
  • Improves rheological properties and strengthen the gluten matrix (glucose oxidase)
  • Partial replacement of added vital gluten
  • Shortens fermentation time and improves browning and crumb structure and softness (amyloglucosidase)
  • Improves fermentation tolerance
  • Improve quality of frozen and par baked products

For more information, contact:

Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za