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Phospholipase, Granulate

Lipopan® Max

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Lipopan® Max improves dough-strengthening properties. It's a cost-effective way to reduce your dependence on emulsifying agents. Lipopan® Max delivers increased oven spring, better loaf volume and a silky white crumb.

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Product features, details and benefits

Improved oven spring and higher loaf volume
This product delivers improved dough characteristics with better gas-cell stability. This results in loaves with improved oven spring and increased volume.

Less off-flavor in buttery recipes
This product is highly suited to recipes containing butter or sensitive shortenings. That's because it pairs optimal dough strengthening with far less risk of off-flavor generation.

Uniform crumb structure
This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.

Less dependence on emulsifiers

This product delivers the dough strengthening needed for high-quality end products. It partially reduces your need for emulsifiers with no loss of performance. 



Better texture

This product enhances the taste of biscuits by increasing crispiness, crunchiness while improving product texture.



Enhanced mouth feel and texture
This product improves sensorial properties by increasing crispiness and crunchiness. It also enhances the overall mouth feel and texture of your products.

Improves texture & appearance


Details

Lipopan® Max is an effective way to reduce your need for dough-strengthening emulsifiers. It unlocks the potential of wheat flour's naturally-occurring lipids to strengthen dough. It gives higher mixing and fermentation tolerance. The end result is bread with an improved volume and a finer, more regular crumb appearance.

All our products for dough strengthening

Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability.

Granulate

Sensea®

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® 50

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® F

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® Xtra

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® Max

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® Elite

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® Prime

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Lipopan® Fortis

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Granulate

Noopazyme®

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Testing one of our products in your own production is the best way to experience all the benefits.

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