Enzymes have always played an important role in the manufacture of baked goods. For example, variation in the amylase content of wheat and rye flours due to changing weather conditions have always been a matter of concern to both millers and bakers. Subsequently, it became possible to isolate enzymes from fungi and bacteria, and this achievement was revolutionary for the baking industry. Today, fungal enzymes are generally preferred for baking purposes due to their low inactivation temperature, which makes them safer to use.
Enzymes are proteins which are present in all living cells – plants, animals and microorganisms – and their function is as catalysts for thousands of natural, chemical reactions. They consist of long chains of amino acids which are connected by peptide bindings. Each enzyme accelerates one specific reaction only, like a key that only fits one lock. Enzymes which are produced separately by fermentation and subsequently added during food processing do not differ from enzymes which are present in raw materials. In other words, there is no difference between natural enzymatic processes and processes in which enzymes are added as industrial products.
To ensure the necessary high level of accuracy when applying small enzyme doses, all our enzyme products are available in three forms: dust-free microgranules, tablets, and enzymes blend with emulsifier.
Imagine having improved product quality, higher volume, longer shelf life, better crumb, softness, and resilience. We have selected a range of enzymes that can help you to find the optimum solution for your specific application within bread, buns, cakes, tortillas, pasta, pizzas, crackers, biscuits, sweet goods, and other specialties.
| Product | Application areas | Potential benefit | Functionality |
|---|---|---|---|
| POWERBake® Xylanase, α-amylase | Yeast-raised bread |
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| POWERBake® Xylanase | Flour Yeast-raised bread |
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| POWERBake® Glycolipase Xylanase | Yeast-raised bread Frozen dough |
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| POWERFresh® Amylase | Yeast-raised bread High-fat/high-sugar yeast-raised bread and specialties e.g. brioche and panettone |
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| POWERSoft® Amylase, Xylanase | Cakes, yeast-raised doughnuts, sweet bakery products, soft cookies, honey buns |
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| GRINDAMYL™ SUREBake Hexose Oxidase | Flour Yeast-raised bread Buns/Rolls Pasta |
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| GRINDAMYL™ α-amylolytic complex | Flour Yeast-raised bread |
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Modify starch and non-starch polysaccharides |
| GRINDAMYL™ Hemicellulose | Flour Yeast-raised bread Cookies, biscuits, and crackers |
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Modify non-starch polysaccharides |
| GRINDAMYL™ α-amylase | Flour Yeast-raised bread |
|
Modify starch |
| GRINDAMYL™ Amyloglucosidase | Yeast-raised bread |
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Modify starch |
| GRINDAMYL™ Amylolytic complexes | Yeast-raised bread Sweet goods Tortilla Cakes |
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Modify starch and other flour components |
| GRINDAMYL™ Lipase | Flour Yeast-raised bread |
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Modify flour lipids |
| GRINDAMYL™ Oxidative enzyme | Flour Yeast-raised bread |
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Oxidise thiol groups in gluten |
| GRINDAMYL™ Protease | Crackers, cookies, biscuits, pizza, and wafers Flour Yeast-raised bread |
|
Modify protein |
POWERBake® Xylanase, α-amylase
Application areas :Yeast-raised bread
Potential benefit :POWERBake® Xylanase
Application areas :Flour Yeast-raised bread
Potential benefit :
POWERBake® Glycolipase Xylanase
Application areas :Yeast-raised bread Frozen dough
Potential benefit :
POWERFresh® Amylase
Application areas :Yeast-raised bread High-fat/high-sugar yeast-raised bread and specialties e.g. brioche and panettone
Potential benefit :
POWERSoft® Amylase, Xylanase
Application areas :Cakes, yeast-raised doughnuts, sweet bakery products, soft cookies, honey buns
Potential benefit :
GRINDAMYL™ SUREBake Hexose Oxidase
Application areas :Flour Yeast-raised bread Buns/Rolls Pasta
Potential benefit :
GRINDAMYL™ α-amylolytic complex
Application areas :Flour Yeast-raised bread
Potential benefit :Modify starch and non-starch polysaccharides
GRINDAMYL™ Hemicellulose
Application areas :Flour Yeast-raised bread Cookies, biscuits, and crackers
Potential benefit :Modify non-starch polysaccharides
GRINDAMYL™ α-amylase
Application areas :Flour Yeast-raised bread
Potential benefit :Modify starch
GRINDAMYL™ Amyloglucosidase
Application areas :Yeast-raised bread
Potential benefit :Modify starch
GRINDAMYL™ Amylolytic complexes
Application areas :Yeast-raised bread Sweet goods Tortilla Cakes
Potential benefit :Modify starch and other flour components
GRINDAMYL™ Lipase
Application areas :Flour Yeast-raised bread
Potential benefit :Modify flour lipids
GRINDAMYL™ Oxidative enzyme
Application areas :Flour Yeast-raised bread
Potential benefit :Oxidise thiol groups in gluten
GRINDAMYL™ Protease
Application areas :Crackers, cookies, biscuits, pizza, and wafers Flour Yeast-raised bread
Potential benefit :Modify protein
Traditionally used in the processing of milk, enzymes offer a wide range of benefits for cheesemakers around the world.While coagulating milk for cheese production remains a key functionality, enzymes are also used to enhance flavours and accelerate the ripening process.
Coagulants are used to produce curds for a wide variety of cheeses, ranging from acidified fresh cheese to hard and semi-hard cheese. They fall into two groups: Chymosin or Pepsinand Mucorpepsin. These aspartic endopeptidases cleave the phenylalanine-methionine bond in k-casein and demonstrate limited potential for hydrolysing further casein, which could lead to texture, flavour or yield issues. Traditional animal rennets such as CARLINA™ contain both Chymosin and Pepsin in varying, but controlled amounts. FPC (Fermentation Produced Chymosin) contains Chymosin from a cloned animal gene expressed in a fermented microbe. Whilst microbial coagulants such as MARZYME® contain Mucorpepsin produced and purified by classical fermentation techniques. In all cases the final purified product is standardised with water, salt and/or other stabilisers to a specific activity expressed as IMCUs (International Milk Clotting Units).
Considering converging functional parameters the type of coagulant chosen for a given cheese making process is mostly based on commercial parameters, (format and cost, or labelling concerns i.e. kosher, organic or vegetarian requirements). With decades of experience in the cheese industry, Danisco has developed its product offer to include coagulation enzymes, extracted from calf stomachs or derived from microbial sources.
| Type of coagulants | Benefits |
|---|---|
| Microbial coagulants |
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| Rennet |
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MARZYME®Microbial coagulants is produced by a controlled fermentation of Rhizomucormiehei. It is used for milk clotting as an alternative to animal rennet or FPC. Used properly, MARZYME® produces a consistent coagulum resulting in high quality cheeses. MARZYME® coagulants are thermolabile and will become inactive in whey, with standard pasteurisation.
CARLINA™ Rennet is a natural complex of enzymes produced exclusively from calf or bovine stomachs. Danisco’s animal rennet range comprises of customised chymosin/pepsin formulations invariable packaging sizes, including recyclable packaging. Products can also be supplied without preservative added.
