BAKERY (BANKING) ENZYMES

Infinita Biotech specialises in providing advanced enzymatic solutions tailored for the bakery industry. Enzymes play crucial roles in modifying dough rheology, enhancing gas retention, and maintaining crumb softness in bread manufacturing. They also optimize dough consistency in pastry and biscuit production, improve product softness in cakes, and reduce acrylamide formation in bakery products. These enzymes can be used individually or in complex blends that synergistically enhance the quality of baked goods, even at low concentrations. 

Our bakery enzymes ensure bread retains its softness and extends shelf life, minimising stale returns and optimizing inventory logistics. They contribute to a fluffy, flavorful texture in muffins, pound cakes, cream cakes, sponge cakes, and more, maintaining freshness and softness over extended periods.