
19 December 2024
Top quality bread with enzymes
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%.
Allows for up to 70% cost reduction compared to synthetic emulsifiers.
Increases bread quality, creating a softer, ‘just baked’ feel.
Compatible with all flour types and processing methods.
Contributes to a softer bread texture through improved volume.
Reduces carbon footprint up to 90%.
Lipase for SSL and CSL replacement. Improves dough tolerance, baking performance, crumb structure and crumb softness.
Lipase for DATEM replacement. Improves dough tolerance, baking performance, volume, crust opening and overall appearance.
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.