Panamore®

Top quality bread with enzymes

Panamore® improves bread quality and significantly reduces production costs

Panamore® delivers consistent, high-quality bread with a soft, bouncy texture, improved oven spring, and an attractive crust.

Used at lower dosages than traditional emulsifiers, Panamore® strengthens dough, enhances tolerance, and simplifies handling – all while lowering formulation costs. Compared to common emulsifiers like DATEM, Panamore® can reduce costs by up to 70%, depending on recipe and application.

The Panamore® range is also highly versatile, working across all flour types and bread-making processes. And by switching from emulsifiers to enzyme-based solutions, bakeries can also cut their carbon footprint by up to 90%.

Cost saving

Allows for up to 70% cost reduction compared to synthetic emulsifiers.

Quality

Increases bread quality, creating a softer, ‘just baked’ feel.

Versatile

Compatible with all flour types and processing methods.

Softness

Contributes to a softer bread texture through improved volume.

Sustainable

Reduces carbon footprint up to 90%.

The Panamore® product range

Panamore® Spring

Lipase for SSL and CSL replacement. Improves dough tolerance, baking performance, crumb structure and crumb softness.

Panamore® Golden

Lipase for DATEM replacement. Improves dough tolerance, baking performance, volume, crust opening and overall appearance.

Panamore® Xtense

A lipase that delivers similar functionality as DATEM in dough, particularly useful in challenging applications such as frozen dough, butter-rich recipes, whole wheat bread, and when working with flour high in free fatty acids.

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