XKbake XY, XKbake XYB, XKbake BAA, XKbake GA, XKbake FAA, XKbake LP, XKbake LPF, XYbake GO, XKbake TG, XKbake PRO
“XIKE provides a wide range of baking enzymes to achieve satisfactory baking results in cereal-based applications already for decades! In modern baking technology, enzymes are widely applied in baking improver formulations.”
Machinability and Volume
Xylanase from fungal or bacterial sources have critical impacts on gas retention property of the dough, thus widely applied in baking to improve product volume, handling property, machinability.
Dough Fermentation
XKbake Amylase, Glucoamylase, Fungal alpha-amylase are sharp tools in facilitating dough fermentation, shortening fermentation time, improving loaf volume, curst browning, modifying falling number (FN) of lower quality flour by producing more sugar for yeast. They have good synergy effects with XKbake Xylanase.
Dough Stability
Weak flour with low protein requires XKbake Lipase, Phospholipase, Glucose Oxidase, Transglutaminase to strengthen gluten network, improve dough stability, thus to deliver higher fermentation tolerance, larger product volume, finer crumb structure, better crust crispness. XKbake LP, XKbake LPF can also replace emulsifiers such as DATEM, SSL to save costs for bakers.
Dough Relaxation
A weak gluten structure is required in making wafers, biscuits and crackers. XKbake PRO is special protease for baking, designed to relax the dough and deliver desirable baking results.
Our enzyme solutions are highly customizable. If you’re not able to find your target products, let’s find it together!
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