” Elixir Natural “
HBZYME
HBZyme™ A
HBZyme™ A
Generic Name：Bakery Amylase
Sample Packaging : 500G,1KG,5KG,10KG
Brand : HBZymes
HBZyme™ A is Bakery Amylase, a hyrolytic enzyme that breaks down starch into detrins and sugards. It is made up of a family of starch-degrading enzyme, including Alpha amylase, Maltogenic amylase, Amyloglucosidase. As a professional supplier of baking amylase, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Baking Amylase:
● Better fermentation by Providing fermentable and reducing sugars
● Enhance volume yield and bread aspct by Accelerate yeast fermentation and boost gassing for optimum dough expansion during proofing and baking
● Enhanced flavors and crust color by enhancing Millard browning and caramelization reactions
● Reduce dough/batter viscosity during starch gelatinization in the oven
● Extend oven rise/Spring and improve loaf volume
● Act as crumb softeners by inhibiting staling
● Modify dough handling and machinability by reducing stickness.
HBZyme™ A can work at the same time in perfect synergy. It is key ingredients that extend the shelf-life of bread , working as fermentation improvers. HBZyme™ A series include HBZyme™ Fresh, HBZyme™ Alpha, HBZyme™ AMG.
Role of Starch in wheat flour
◆ Wheat flour contains 70-73% starch and most commonly anywhere between 8 -14.5% protein
◆ It has two main parts: amylose and amylopectin
◆ Starch interacts with gluten during baking
◆ Starch also provides “food” for the yeast to feed on during fermentation
◆ Starch is important for holding water in baked products
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBZyme™ Gox
- Generic Name：Glucose Oxidase
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBZyme™ Gox is Bakery Glucose Oxidase, a type of enzyme which belongs to the group of Oxidoreductases, which has become a part of flour improver mixes and dough conditioners. It is a clean label alternative to ADA, potassium bromate and other oxidizing agents that have come under public scrutiny due to health concerns. As a professional supplier of baking amylase, elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Bakery Glucose Oxidase:
- Higher loaf Volume
- Reduced dough stickiness due to surface drying effect of hydrogen peroxide
- Superior oven spring and gas retention
- Improved crum stucture (More even and tighter)
- Increased tolerance to overproofing and gas bubble coalescence due to unexpected line stoppages
- Reduced use of Vital Wheat Gluten
- Slightly increased water absorption
HBZyme™ Gox series include HBZyme™ Gox H1, HBZyme™ Gox 20K, HBZyme™ Gox MAX
Role of Gluten in wheat flour
◆ The major part is gluten forming proteins which makes wheat unique During dough mixing these gluten forming proteins form a three-dimensional network by cross-linking gluten in polymers
◆ The gluten network is the continuous phase giving the dough its visco-elastic characteristics
◆ Gluten composition largely determins the rheological properties and baking performance of the flour
If you are interested in our bakery glucose oxidase, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBZyme™ HC
- Generic Name：Bakery Hemicellulase
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBZyme™ HC is bakery Hemicellulase, including bakery Hemicellulase and bakery Xylanase, one type of Hydrolytic enzymes which targets arabinoxylan fibers naturally present in cereal flours. It has been heavily used in the breadmaking industry over the last few decades. Especially in the production of white bread, whole wheat bread, multigrain bread. It can help bakers to get highest process tolerance and quality. As a professional supplier of bakery hemicellulase, elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Bakery Hemicellulase and Bakery Xylanase:
- Increase pan flow
- Improve dough extensibility
- Increased dough machinability during makeup
- Superior gas retention for optimum oven spring and product volume
- Stronger and more continuous gluten network to minimize gas bubblue coalescence
- Finer and more even gas cell structure in the crumb
HBZyme™ HC series including HBZyme™ HCBH, HBZyme™ HCFT.
Role of Non Starch Polysaccharides in wheat flour
◆ Wheat flour contains 2-3% non starch polysaccharides
◆ Up to 75% of wheat endosperm cell walls is composed from arabinoxylans
◆ NSP have a mayor influence on dough rheology and baaking performance
◆ Hemicellulases are the most effective enzymes in optimizing handling properties and product quality
If you are interested in bakery hemicellulase, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBZyme™ L
- Generic Name：Bakery Lipase
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBZyme™ L is bakery Lipase, one type of Hydrolytic enzymes responsible for degrading of modifying nonpolar and polar lipids, which can partially or totally replace traditional dough strengthening emulsifiers( like SSL or DATEM), and can also replace crumb softening products ( like GMS). As a professional supplier of baking amylase, elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Bakery Lipase:
- Surface active molecules
- Contain water-loving hydrophilic part and oil-loving lipophilic part
- Reduce surface tension
- Orientate at oil / water or air / water interface
- Interact with other ingredients (e.g. starch, proteins)
HBZyme™ L series include HBZyme™ L30, HBZyme™ L50.
Role of wheat endosperm lipids in wheat flour
◆ Wheat flour contains 1.5-3% Lipids of which two third is available to enzymes
◆ Lipids are composed from polar and non-polar lipids
◆ Polar lipids, Phospholipids and Galactolipids, are effective in baking by influencing the stability of gas cells in the dough during fermentation
◆ Phospholipases are used to improve the efficiency of the polar lipids
If you are interested in bakery lipase, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBZyme™ TG
- Generic Name：Transglutaminase
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBZyme™ TG is Transglutaminase, a naturally occurring enzyme found in plants, animals and bacteria which was first identified 50 years ago. As a professional supplier of transglutaminase, elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Transglutaminase:
- In weak gluten or gluten free systems, it is used to increase volume and improve the structure of the bread
- In frozen dough, it increases dough stability and protects it from damage
HBZyme™ TG series include HBZyme™ TG100 , HBZyme™ TG200.
If you are interested in transglutaminase, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.