Bakery Enzymes Manufacturer & Supplier
Bakery Enzymes for Bread, Biscuits, crackers & Dough Processing
High-performance enzymes that improve texture, volume, softness, and shelf-life in baked goods
Catalex Bio is a bakery enzymes manufacturer and supplier offering individual enzymes and customized multi-enzyme blends for industrial baking applications. Our bakery enzyme solutions are used in bread, biscuits, crackers, cakes, flatbreads, tortillas, and specialty baked products, supporting consistent performance in high-speed and large-scale bakery operations across industrial bakeries, biscuit and cracker manufacturers, flour mills, premix producers, and commercial baking operations.
Enzymes such as alpha-amylase, maltogenic amylase, xylanase, glucose oxidase, protease, lipase, hemicellulase, and glucoamylase help optimize dough performance across varying flour qualities, enabling uniform quality, extended freshness, and operational efficiency while reducing dependence on chemical dough improvers.
Key Benefits
- Improved dough handling and machinability
Consistent loaf volume and crumb structure
Extended softness and freshness during shelf life
Reduced reliance on chemical improvers
Better process tolerance across flour variability
Application of BAKERY ENZYMES in industrial baking
- Dough Conditioning & Machinability: Proteases relax gluten for extensibility, while Xylanases hydrolyze hemicellulose to enhance gas retention.
Volume & Texture Enhancement: Alpha-amylases and Glucoamylases release fermentable sugars for optimal yeast activity, improving loaf volume and crumb softness.
Freshness Extension: Maltogenic amylases slow starch retrogradation, keeping bread softer for longer.
Biscuit & Cracker Processing: Protease-focused blends ensure optimal dough relaxation, reduced shrinkage, and a uniform finished product.
Gluten-Free Solutions: Lipase and Glucose oxidase combinations improve dough elasticity and stability in gluten-free recipes
Our Bakery Enzyme Portfolio
- Fungal Alpha-Amylase
- Maltogenic Amylase
- Xylanase
- Glucose Oxidase
- Protease
- Lipase
- Glucoamylase
- Bread Enzyme Blend (refined wheat, whole wheat, multigrain)
- Biscuits and crackers Enzyme Blend
- Cakes and Specialty Bakery Enzyme Blend
- Roti / Chapati & Flatbread Enzyme Blend
- Tortilla & Wrap Enzyme Blend
- Gluten-Free Bakery Enzyme Blend
Contact us for enzyme recommendations, custom blends, technical support or pricing. Our bakery enzymes come in customizable activity levels and different packing sizes for bread plants, biscuit and cracker manufacturers, commercial bakeries, flour mills and industrial baking operations.
COA, MSDS, TDS and sample support provided.
Request a Quote Today.