We offer a wide range of additional enzyme preparations in our portfolio and also provide customized solutions, e.g. for rye-mixed breads, wafers, pasta, etc.
Farinazyme A-range | Fungal alpha-amylases (Different activity levels available)
Farinazyme FK-range | Maltogenic amylases
They reduce the length of starch molecules by splitting them into shorter sugar molecules. The presence of sugar increases the fermentation power of the yeast and enhances color and aroma development. Additionally, the partial breakdown of starch contributes to prolonged freshness of the bread crumb.
Farinazyme XS-/XC range | Fungal xylanases
Farinazyme BX | Bacterial xylanase
Optimize the gluten–pentosan network and the water-binding capacity of doughs to improve processing properties and baking volume.
Farinazyme LP range
Carboxylester hydrolases (lipases, phospholipases) convert naturally occurring fats and fat-like substances in flour, as well as added lipids, into more easily emulsifiable compounds. This process offers advantages that allow for the reduction or complete elimination of emulsifiers. These enzymes contribute to more stable doughs and breads with appealing volume and uniform texture.
Farinazyme GL
Farinazyme GOX
Glucose oxidases stabilize the dough structure by forming new bonds within proteins, pentosans and between these components. This dough-strengthening effect is especially important when using low-protein flour, at retraded fermentation processes or when high fermentation tolerance is desired. They offer a clean label alternative to chemical oxidizing agents.
Farinazyme PRO | Fungal protease
Farinazyme PB
Proteases are used when protein structures are too rigid. They break peptide bonds between amino acids, thereby weakening the gluten network. In baking, they serve as dough conditioners and are helpful in applications where good dough extensibility is required, such as in cookies, crackers,flat bread or pizza bases. They offer a clean label alternative to chemical reducing agents like L-Cystein.
DATEMs are on request available in RSPO-SG quality and with different anti-caking agent systems.
Diacetyl acid ester of mono and diglycerides of fatty acids
Applications:
Effects:
Volume increase, dough properties and dough stability
Pantex DW 95 | Fat/oil base: Palm
Superior DATEM, 20% calcium carbonate as anti-caking agent
Pantex DW 95 NP | Fat/oil base: NON Palm
Superior DATEM, 20 % calcium carbonate as anti-caking agent
Pantex DW 80 | Fat/oil base: Palm
Premium DATEM, 20 % calcium carbonate as anti-caking agent
Pantex DW 80 NP | Fat/oil base: NON Palm
Premium DATEM, 20 % calcium carbonate as anti-caking agent
Pantex DW 200 | Fat/oil base: Palm
Premium DATEM, without mineral anti-caking agent
Pantex DWL 10 | Fat/oil base: Sunflower
Liquid
Pantex DWR 90 | Fat/oil base: Rapeseed
Premium DATEM, 20 % calcium carbonate as anti-caking agent
Different RSPO models available
Mono and diglycerides of edible fatty acids
Applications:
Effects:
Amylose complexing in bread and cakes, pasta and cereals, emulsification and stabilisation of low fat margarine and table spreads, lubrication of extruded products, anti staling (shelf life extension) in bread
Pantex MG 90 F | Fat/oil base: Palm
DMG 90 % particle size 150 µm
Pantex MG 90 | Fat/oil base: Palm
DMG 90 % particle size 350 µm
Pantex MG 90 FB | Fat/oil base: Palm
DMG 90 % particle size 75 µm
Pantex MG 90 SM | Fat/oil base: Palm
Soft-DMG 90%
Pantex MG 90 S | Fat/oil base: Palm
Self-emulsifying DMG
Pantex MG 45 | Fat/oil base: Palm
DMG 45%
Pantex MG 60 | Fat/oil base: Palm
DMG 60%
Pantex MG 90 RS | Fat/oil base: Rapeseed
DMG 90 % particle size 75 µm
Pantex MG SF | Fat/oil base: Sunflower
DMG 90 % particle size 350 µm
Pantex MG CNP | Fat/oil base: Rapeseed
90 % particle size 350 µm
Pantex MG S/F | Fat/oil base: Sunflower and/or rapeseed
90 % particle size 150 µm
Applications:
Effects:
Volume, texture – fine, regular crumb structure, fresh keeping – anti staling
Pantex SSL 60 RSPO-MB | Fat/oil base: Palm
Pantex CSL 60 RSPO-MB | Fat/oil base: Palm
Pantex SSL 60 R | Fat/oil base: Rapeseed
Applications:
Effects:
Aeration, volume, texture, stability
TopSponge 400 RSPO-SG | Fat/oil base: Palm
TopSponge 500 RSPO-SG | Fat/oil base: Palm
TopSponge EP 10 | Fat/oil base: Rapeseed
Applications:
Applications:
Pantex PGE | Fat/oil base: Palm
Pantex PGPR | Fat/oil base: Palm
Our experts will be happy to help you select the right enzymes, emulsifiers, and functional additives for your application.
Whether you need a standard product or a customized formulation, we will develop the optimal solution for your processes and quality requirements.
