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Bakery Enzymes

Bakery Enzymes

CAS Number: 9000-90-2

About Bakery Enzymes

Bakery Enzymes are essential biocatalysts used extensively in the food processing industry to optimize dough rheology, improve loaf volume, and extend shelf life through anti-staling properties. Baking biocatalysts are increasingly integrated into clean-label formulations as the market shifts toward natural alternative...

Bakery Enzymes Specifications

CAS Number

9000-90-2

HSN No

35079099

CAS Number

9000-90-2

HSN No

35079099

Precautionary Statement Codes

P233, P260, P271, P284, P304+P340, P342+P316, P403, and P501

Hazard Classes and Categories

Resp. Sens. 1

Dough Conditioner

A comprehensive group of enzymes including amylases, proteases, and xylanases used to enhance dough handling, improve fermentation, and optimize processing efficiency in industrial and artisanal baking

Anti-staling Agent

A functional additive, primarily specialized amylases and lipases, that delays starch retrogradation to maintain crumb softness and extend the shelf life of baked goods

Volume Enhancer

A processing aid that improves gas retention and gluten structure to increase the final loaf volume and crumb symmetry

Clean-label Processing Aid

A natural biological catalyst used as a consumer-friendly alternative to chemical additives like emulsifiers, bromates, and preservatives in food production

Flour Standardization Tool

An enzymatic solution used by millers to correct natural variability in wheat flour and ensure consistent baking performance.

Bakery Enzymes FAQs

Minimum Order Quantity

25 kg (pilot) · 1 MT (commercial)

Lead Time

3 – 5 weeks ex-works

Incoterms

FOB · CIF

Packaging

20 L pails, 200 L HDPE drums, 1000 L IBC

Regional Availability

India · EU · Middle East · Southeast Asia

Documentation

SDS · COA · TDS available on request

Compliance & Quality

REACH registered*

GHS/SDS available

ISO 9001:2015 site*

RoHS compliant*

Global sourcing network

Consistent quality & reliability

End-to-end technical support

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