Bakery Solutions

Flour improvers

This category includes enzymes and compounds that improve dough structure and softness, including amylase and protease.

Flour Improver Products

Explore the products in this category and choose the right ingredient for your food application.

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Flour improvers
lipase enzyme

An enzyme used to improve flavor.
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Flour improvers
Fungal protease

An enzyme used to improve the softness of dough.
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Flour improvers
bacterial hemicellulose

Bacterial enzyme to improve flour properties.
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Flour improvers
fungal hemicellulose

An enzyme used to improve the elasticity of dough.
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Flour improvers
glucose oxidase

An enzyme used to improve dough stability.
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Flour improvers
Maltogenic amylase

An enzyme used to improve tenderness.
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Flour improvers
Amylose oxidase

An enzyme used to improve glucose production.
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Flour improvers
bacterial alpha amylase

Bacterial enzyme to improve dough properties.
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Flour improvers
fungal alpha amylase

An enzyme used to improve the breakdown of starch.