Baking Solutions – LIVZYM Biotechnology

Livzym enzymes · Baking

Baking Solutions

Five enzyme families that improve crumb structure, crust color, volume and dough stability — pick the effect you need.

Our baking enzymes are designed to enhance your baking experience, improving crumb structure, crust color, volume, dough stability and more.

Find the right enzyme

Filter by baking effect

Showing all 5 enzyme families

Flour standardization and flour corrector

Fungal alpha amylase

  • Crumb structure
  • Crust color
  • Volume
More
Flour standardization and flour corrector

Glucoamylase

  • Crust color
  • Volume
More
Dough strengthening

Lipase

  • Dough stability
  • Crumb structure
  • Emulsification
  • Volume
More
Dough conditioning

Hemicellulase

  • Dough extensibility
  • Machinability
  • Crumb structure
More
Gluten strengthening

Glucose oxidase

  • Dough elasticity
  • Oven spring
  • Better dough handling
More

Product range

A Livzym technician in a white lab coat working dough balls on a bench, with spiral mixers behind
Baking trials in the Livzym application laboratory.
Product Enzyme family
Fungal alpha amylase UF 100Fungal alpha amylaseMore
Fungal alpha amylase UF 140Fungal alpha amylaseMore
Glucoamylase UG 250XGlucoamylaseMore
Glucoamylase UG 400 / 301 GlucoamylaseMore
Lipase ULP 200LipaseMore
Hemicellulase UH 26HemicellulaseMore
Hemicellulase UH 501HemicellulaseMore
Hemicellulase UH 702HemicellulaseMore
Glucose oxidase UGXP 100Glucose oxidaseMore