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Enzyme Products

We have successfully developed & manufactured enzyme products for applications in food, pet-food, and life science. Select your industry sector and application and choose from our extensive portfolio of enzyme products.

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12 Products
BAKEMYL™ BC.2 BG
Pro­tease for bis­cuit and crack­er pro­duc­tion opti­miza­tion, dough relax­ation and elasticity
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BAKEMYL™ BX10 BG
Bac­te­r­i­al Xylanase pro­vid­ing bet­ter dough char­ac­ter­is­tics, improved loaf vol­ume and fin­er crumb structure
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BAKEMYL™ CRCH
Bis­cuit opti­miz­er with sim­i­lar func­tion as SMBS and cys­tein for elas­tic con­trol in dough, enhanced savoury taste
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BAKEMYL™ CT
For cook­ies, crack­er and wafer pro­duc­tion for bet­ter dough char­ac­ter­is­tics, short­er bak­ing time, and improved texture
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BAKEMYL™ F130BG
Fun­gal alpha amy­lase for improved fer­men­ta­tion speed, more vol­ume, increased brown­ing and uni­form crumb structure
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BAKEMYL™ GLOX PRO
Glu­cose Oxi­dase for dry dough sur­face, increased dough strength and fer­men­ta­tion sta­bil­i­ty, bet­ter loaf vol­ume and shape
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BAKEMYL™ IE
Inac­tive dry yeast with stan­dard­ized GSH con­tent as alter­na­tive to Cys­tein, for nat­ur­al dough relax­ation, faster dough devel­op­ment, bet­ter machin­abil­i­ty and reduced shrinkage
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BAKEMYL™ PGL14 BG
Phos­pho­li­pase for increased dough sta­bil­i­ty, bet­ter loaf vol­ume and shape, alter­na­tive to DATEM and SSL
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BAKEMYL™ TG 120WF
Trans­g­lu­t­a­m­i­nase for increased sta­bil­i­ty dur­ing long fer­men­ta­tion times, best suit­able in frozen dough applications
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BAKEMYL™ WF.3 BG
Wafer pro­duc­tion opti­miz­er in both bat­ter rhe­ol­o­gy and reduc­tion of bak­ing time with less checking
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BAKEMYL™ WXE
Cel­lu­lase for enhanced dough sta­bil­i­ty and fin­er crumb
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BAKEMYL™ XSP6 BG
Fun­gal Xylanase fot bet­ter dough char­ac­ter­is­tics, improved loaf vol­ume and fin­er crumb structure
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Regional regulations for use of these enzymes in mentioned applications apply - check with Biocatalysts for latest approval in your region.

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