Scientific name Product name Affect Alpha Amylase (fungal) F-zym Amylase-F Increases volume.Develops fine and soft crump
Raw materials
By Hawary
October 16, 2025
Concentrated enzymes
By Hawary
October 16, 2025
| Scientific name | Product name | Affect |
| Alpha Amylase (fungal) | F-zym Amylase-F | Increases volume. Develops fine and soft crump structure. |
| Alpha Amylase (bacterial) | F-zym Amylase-B | Prolonged softness and shelf life. |
| Cellulase | F-zym Cellase | Increases volume and fermentation stability. Improves dough properties and dough stability. Used especially in bread with high fiber content. |
| Hemicellulase (fungal) | F-zym Hemilase-F | Reduces dough stickiness. Developes fine and soft crump structure. Improves dough stability. Increases volume. |
| Xylanase (fungal) | F-zym Xylase | Increases volume and crumb structure. Improves dough stability and machinability. |
| Hemicellulase (bacterial) | F-zym Hemilase-B | Increases volume and improves crump structure. Improves elasticity of the gluten and machinability of stiff doughs. |
| Glucose Oxidase | F-zym Gloxidase | Replacement of oxidizing agents. Strengthens proteins and improves machinability. Stabilizes dough structure and dries the dough surface. |
| Lipase | F-zym LP | Strengthens dough structure and improves its tolerance towards mechanical stress. Improvement of finer pore structure. Improves crumb brightness and volume yield. |
| Maltogenic Amylase | F-zym Maltolase | Significant prolongation of crumb softness and shelf life. Accidental over-dosage without serious consequences on baking results. Compatible to any standard baking enzyme and allows reduction of water absorbing ingredients like toasted soy flour. |
| Gluco-Amylase | F-zym Glucolase | Leads to uniform browning and enhances crust shine. Improves flavour formation and increases volume yield. Reduces sugar addition and avoids flaking of frozen item crust. |
| Protease (fungal) | F-zym Protease-F | Replacement of L-Cystein. Relaxes the dough and shortens its resting time. Improves bread quality by smooth surfaces and round edges. Adjusts rheology parameters in extensogram and alveogram. |
| Transglutaminase | F-zym Transidase | Improves consistency and stability of the dough. Cross-links the gluten proteins. Improves bread quality by smooth surfaces and round edges. Increases dough elasticity and fermentation tolerance. |