Bakery Enzymes

Enzymes are entirely natural molecules that are essential for the metabolic processes in all living organisms. For thousands of years, without knowing it, people have been using these biocatalysts in many different areas.

Bread making was surely one of the most remarkable humankind’s discoveries ever. Bread has many forms and it is found in every culture! Nowadays, baking is a common name for the production of all baked goods (bread, pies, biscuits, crackers, cookies, pastries, etc.).

In the baking industry enzymes represent highly specific and effective functional ingredients in many formulations. Enzymes are applied in order to improve the texture, volume and shelf-life of the baked goods. Actually, some references pointing out the key role of enzymes in bakery goods are over 100 years old.

Recently the importance of enzymes in baking is even greater, due to the restrictions on the use of chemical ingredients. Enzymes are baking solutions that are considered as a processing aid, which is inactivated in the finished products. Taking all this into account the use of enzymes in baking is not just about texture and shelf-life but also clean-label purposes.

VemoZyme Bakery

  • VemoZymе® X

    xylanase/hemicellulase enzyme

  • VemoZymе® W

    pure cellulolytic enzyme

  • VemoZymе® PHL

    lipases and phospholipases enzymes

  • VemoZyme® MA

    amylolytic enzyme

  • VemoZymе® GO

    glucose oxidase

  • VemoZyme® FA

    fungal amylase

  • VemoZyme® L

    lipolytic enzyme

  • VemoZyme® PR

    pure protease enzyme

Alcohol Enzymes

Alcohol enzymes have been used in food fermentation since ancient times and fermentation processes are still applied in the preparation of many of the food items. They can be produced through fermentation techniques in a cost-effective manner with less time and space requirement, and because of their high consistency, process modification and optimization can be done very easily. Alcohol enzymes facilitate the process of hydrolysis where a carbohydrate is broken into its component sugar molecule. Alcohol enzymes also play a vital role in the inter conversion between alcohols and aldehydes. Alcohol enzymes find their applications in food and beverages, cleaning agents, bio-fuel production, animal feed, pharmaceuticals, biotechnology and research. Regarding the alcohol enzymes that our company manufactures, we would be happy to offer you the following – glucoamylase enzyme preparation specially designed to break down starch into glucose in the process of alcohol fermentation (VemoZyme TA) and thermostable bacterial amylase enzyme preparation designed to hydrolyse starch at a wide range of process conditions (VemoZyme AG).

VemoZyme Alcohol

  • VemoZymе® TA

    amylase enzyme

  • VemoZyme® AG

    glucoamylase enzyme

  • VemoZyme® CA

    pure cellulylotic enzyme

Other Enzymes

Enzymes in general are proteins that act as biological catalysts (biocatalysts). They can be used for catalysing the hydrolysis (breakdown) of sucrose (table sugar) for the purpose of obtaining inverted sugar syrup (VemoZyme I )and for supporting the digestive processes with protease, amylase and lipase (VemoZyme PAL). The main role of these enzymes is to break down food into nutrients. Enzymes form an integral part of the global manufacturing industry. They play a vital role in accelerating chemical processes and we gladly offer you our product range.

  • VemoZymе® I

    invertase enzyme

  • VemoZymе® PAL

    protease, amylase and lipase enzymes for Dietary Supplementation