Bakery enzymes
Proteins that catalyse reactions in the dough (starch, gluten, lipids) to improve volume, colour, softness and shelf life.
The main families: amylases (break starch down into sugars for fermentation and colouring), xylanases/hemicellulases (act on the pentosans → better hydration and volume), glucose oxidase (reinforces the gluten network, partly replacing chemical oxidants), lipases (natural emulsion → softness and shelf life). Enzymes are deactivated by baking heat: they do not appear as additives on the finished product. FinaAfric formulates bio-enzymatic complexes with Soufflet Biotechnologies.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.