BAKING & MILLING

Our Baking & Milling Solutions

Innovative enzyme solutions designed to enhance dough performance, improve product quality, and optimize bakery and milling processes.

High-Performance Bakery Innovation

Solutions designed for flour correction and to produce high quality breads, tortilla, muffins, cakes, crackers, biscuits, donuts and several other baked products. Our enzyme systems improve dough handling, loaf volume, crumb softness, freshness, and production consistency, while functional ingredients enhance texture and nutritional quality. Selected probiotic strains can be incorporated into appropriate bakery applications to support the development of functional foods that promote digestive wellness and overall gut health. Our products are gluten and lactose free. Non-GMO options are available.
  • Enhances dough performance, texture, freshness, and overall product consistency.
  • Supports functional bakery products with probiotics for digestive wellness.
  • Gluten-free, lactose-free, and available in Non-GMO formulations.

Our Offerings for Baking & Milling

A complete toolbox of single enzymes, enzyme blends and probiotics for baking and milling applications

Single Enzymes

Maltogenic Amylase

SDBAKE MP 10
Maltogenic Amylase
  • Longer product freshness and shelf life
  • Reduced food waste and product returns
  • Reduced reliance on chemical softeners
  • Suitable for industrial, artisan & frozen dough

Fungal Amylase

SDBAKE AF
Fungal Amylase
  • Standardizes flour quality despite seasonal variations
  • Increases fermentable sugar availability
  • Optimizes flour with low Falling Number
  • Maintains consistent loaf volume across flour lots

Bacterial Amylase

SDBAKE AB
Bacterial Amylase
  • Consistent flour performance
  • Enhanced fermentation
  • Softer texture
  • Extended freshness & reduced staling

Glucoamylase

SDBAKE GA 800
Glucoamylase
  • Improves fermentation efficiency
  • Enhances loaf volume and crumb quality
  • Develops an attractive crust color
  • Helps for sugar reduction

Bacterial Xylanase

SDBAKE XB
Bacterial Xylanase
  • Higher loaf volume
  • Softer crumb texture
  • Better dough machinability
  • Increased water absorption

Fungal Xylanase

SDBAKE XF
Fungal Xylanase
  • Improves loaf volume
  • Softer crumb texture
  • Increased water absorption
  • Delays staling & extends freshness

Phospholipase A1

SDBAKE LP1
Phospholipase A1
  • Higher bread yield via increased loaf volume
  • Improved processing consistency
  • Better slicing performance
  • Cleaner-label, less synthetic emulsifiers

Phospholipase A2

SDBAKE LP2
Phospholipase A2
  • Reduced eggs & emulsifier usage
  • Higher loaf volume
  • Improved dough tolerance
  • Longer shelf life

Glucose Oxidase

SDBAKE OG
Glucose Oxidase
  • Replace or reduce chemical oxidisers
  • Strengthens gluten naturally
  • Increases loaf volume and crumb quality
  • Delivers consistent flour performance

Papain

SDBAKE PA
Papain
  • Modified flour gluten
  • Improved dough handling
  • Reduced dough shrinkage
  • Better sheeting performance

Protease

SDBAKE HAP
Protease
  • Donut special
  • Better dough handling
  • Reduced dough shrinkage
  • Enhanced crust color

Enzyme Blends

For Sugar Reduction

SDBAKE LIGHT
For Sugar Reduction
  • Reduce added sugar
  • Generate natural sweetness
  • Increase loaf volume
  • Enable healthier bakery products

For Volume Improvement in Breads

SDBAKE RISE
For Volume Improvement in Breads
  • Standardizes flour quality & baking performance
  • Increases loaf volume and oven spring
  • Enhances water absorption and dough yield
  • Optimizes yeast activity & fermentation

For Cookies Crispiness

SDBAKE CRUCH
For Cookies Crispiness
  • Creates a crisp, crunchy bite
  • Enhances texture consistency
  • Improves dough machinability
  • Maintains crispness throughout shelf life

For Egg Reduction in Cakes

SDBAKE ER
For Egg Reduction in Cakes
  • Reduce egg usage by up to 50%
  • Maintain cake volume and softness
  • Extend freshness naturally
  • Improve batter stability

Enzymatic Bread Improver

SDBAKE BI
Enzymatic Bread Improver
  • Consistent flour performance
  • Superior loaf volume
  • Extended freshness
  • Improved dough machinability

Enzymatic Bread Improver (Gluten-Free)

SDBAKE BI GF
Enzymatic Bread Improver (Gluten-Free)
  • Consistent flour performance
  • Superior loaf volume
  • Extended freshness
  • Improved dough machinability

Probiotics

Bacillus coagulans Powder

SDBake BC P
Bacillus coagulans Powder
  • Heat-stable spore technology
  • Baking process resistant
  • Supports gut & digestive health*
  • Ideal for functional bakery & snacks

Bacillus coagulans Granules

SDBake BC CG
Bacillus coagulans Granules
  • Superior baking stability
  • Maximum viability through processing
  • Consistent label claim performance
  • Enhanced gastrointestinal delivery
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Elevate Your Baking & Milling Formulations

Talk to our food technologists about enzymes, blends and probiotics tailored to your bakery line.
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