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Baking & food

Improve dough performance, freshness, volume and production consistency.

300+enzyme products
30+export countries
20+years of manufacturing
24hresponse target

Customer process challenges

Dough tolerance

Define the baseline, operating constraint and measurable target.

Shelf life

Define the baseline, operating constraint and measurable target.

Texture consistency

Define the baseline, operating constraint and measurable target.

Flour variability

Define the baseline, operating constraint and measurable target.

Value to validate

Longer freshness

Validate against a pre-agreed production endpoint.

Stable processing

Validate against a pre-agreed production endpoint.

Improved dough handling

Validate against a pre-agreed production endpoint.

Recipe flexibility

Validate against a pre-agreed production endpoint.

Process mechanism and enzyme positions

MixingXylanase
Dough developmentGlucose oxidase / lipase
Baking and storageAmylase system

Recommended enzyme system

Enzyme / productProcess roleEvaluation focus
FDY-4030 · XylanaseHemicellulose modification and raw-material flexibilityActivity, temperature, pH, dosage and compatibility
FDG-0057 · Glucose oxidaseDough strengthening and process toleranceActivity, temperature, pH, dosage and compatibility
FDG-0054 · Industrial lipaseFat modification and formula performanceActivity, temperature, pH, dosage and compatibility

OEM fit for your operating window

Activity, temperature, pH, dosage form and blends can be designed around a documented process window.

Explore OEM service →

Validate the right enzyme in your process

Typical sample: 100–200 g · dispatch target: 3–5 days after requirements are confirmed · response target: 24 hours.

Email · WhatsApp pending confirmation · Telephone pending confirmation

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