Baking Lipase Enzyme · Dough Strength, Volume & Crumb Softness Support in Bread & Bakery

How it works in bakery

• Lipid modification: hydrolyzes and transforms flour/added fat lipids into more surface-active components.
• Dough stability: improves gas cell stabilization and dough strength, supporting better fermentation tolerance.
• Volume & crumb: supports improved oven spring, higher loaf volume and more uniform crumb structure.
• Softness & shelf life: can contribute to softer crumb and reduced firming over time (often synergistic with amylase/xylanase).
• Process robustness: helps stabilize performance in industrial lines where flour variability and high-speed processing can impact results.

Key characteristics

• Type: bakery enzyme (lipase) produced by controlled fermentation.
• Standardization: supplied with defined activity units for accurate dosing.
• Form: typically powder or granulate; liquid grades may be available.
• Heat inactivation: activity decreases during baking; benefits are achieved during mixing/fermentation and early bake stages.
• Labeling: enzyme labeling rules vary by market; enzymes are often treated as processing aids with specific declaration practices.

Atlas supports bakeries and premix producers with grade selection, dosing guidance and troubleshooting for consistent results.

Indicative specification points

Specifications depend on activity standardization, carrier system and intended bakery use. Typical parameters include:

• Activity: declared in agreed units (supplier standard) with consistent batch-to-batch performance.
• Appearance: free-flowing powder or granulate; off-white to light brown (grade-dependent).
• Odour: characteristic, free from off-odours.
• Moisture: controlled for stability and flow.
• Particle size: optimized for homogeneous mixing and reduced dusting.
• Microbiological criteria: controlled per food ingredient standards.
• Contaminants: heavy metals and relevant impurities limited according to applicable standards.
• Carrier system: may include food-grade carriers (e.g., wheat flour, maltodextrin) depending on grade and region—declared in documentation.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documentation (GMO status, allergen statements, origin, Halal/Kosher certificates where available, processing-aid status and regulatory files) can be provided depending on destination market requirements.

Pan bread & toast bread

• Supports dough strength and gas retention for improved oven spring and loaf volume.
• Helps create more uniform crumb structure and improved sliceability.
• Contributes to softer crumb and reduced firming over shelf life when optimized.

Buns, rolls & soft bakery

• Improves machinability and tolerance on high-speed lines.
• Supports stable proofing performance and consistent bite/texture.
• Useful in enriched formulations where dough can weaken due to fat and sugar content.

Bakery improver premixes

• Frequently used with fungal alpha-amylase and xylanase to balance volume, softness and process stability.
• Can reduce reliance on certain emulsifiers in some recipes, depending on labeling strategy and performance targets.

Frozen dough & par-baked concepts (selected systems)

• May support structure and crumb quality in some frozen or par-baked systems (validate via trials).
• Often used as part of multi-enzyme solutions designed for freeze/thaw robustness.

Formulation guidance

• Dosage optimization is critical: excessive lipase activity can affect dough handling or lead to quality defects.
• Evaluate with:
  • Dough development and handling window,
  • Proof stability and oven spring,
  • Loaf volume and crumb structure,
  • Crumb firmness and sensory profile over shelf life.
• Performance depends on flour lipid profile, added fats, mixing profile, fermentation time and bake conditions.
• Combine with other enzymes thoughtfully—multi-enzyme systems should be tuned to avoid over-softening or stickiness.
• Regulatory: confirm enzyme status and labeling/processing-aid requirements for each destination market.

Quality & documentation

• Supplied as baking lipase enzyme with standardized activity and agreed specification for intended bakery use.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation package can include GMO status, allergen declarations (carrier-dependent), origin, Halal/Kosher certificates where available, and processing-aid/regulatory statements.
• Manufacturing sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for compliance with local regulations and labeling rules in destination markets.

Packaging, storage & logistics

• Standard packaging: bags or cartons with inner liners; specific pack sizes available on request.
• Store in a cool, dry place, away from heat and moisture to maintain enzyme activity.
• Use appropriate dust control and PPE during handling of enzyme powders; follow SDS guidance.
• Shelf life is defined on the specification and COA; maintain temperature control and FIFO practices.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (bread, buns/rolls, bakery improver premix, frozen dough), flour characteristics, process conditions (mixing/proof/bake), target volume/crumb and shelf-life goals, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable baking lipase activity grades and support your bakery enzyme program.