Enzymes – Baking

  • Bakezyme HSP6000 – Fungal hemicellulase
  • Bakezyme BXP5001 – Bacterial hemicellulase
  • Bakezyme XCell – cellulase
  • Bakezyme FXP1500 – Thermostable xylanase
  • Improves dough stability and tolerance, higher oven spring, increased crumb softness and high baking volume
  • Improves dough handling properties (less sticky doughs)
  • Hemi cellulases can be used in formulations and improvers to improve Proofing and fermentation tolerance
  • Hemi-cellulases provide improved appearance, improved softness, improved crumb structure

For more information, contact:

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