Biocatalysts
Biocatalysts
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From Enzymes to Full Improvers—Smarter Solutions for Better Baking

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Understanding Enzymes for Better Baking performance
With nearly 45 years of enzyme expertise, Biocatalysts is your trusted partner for tailored baking solutions — from benchtop testing to full-scale industrial production. We bring together decades of biotechnological innovation with deep application knowledge to solve your baking challenges. Discover our two solution platforms designed to meet distinct customer needs.
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BAKEMYL™: Infinite baking possibilities

BAKEMYL™ is our versatile enzyme platform designed to unlock a world of formulation possibilities. From single-activities to expertly crafted blends supported by our extensive technical and application know-how, BAKEMYL™ covers all major enzyme groups empowering bread and fine bakery manufacturers to develop tailored improvers that enhance product quality, process efficiency and meet evolving market trends - all while remaining cost-effective.

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BREATEC: Baking Excellence, Simplified

BREATEC is our formulated, baking improver platform designed to deliver what industrial bakeries need - consistent quality, streamlined production, and lasting product performance. Powered by deep application knowledge, our improver solutions address your challenges in product quality, production efficiency, cost concerns and complying with food safety regulations all under a single brand. BREATEC simplifies complexity to deliver quality and performance. 

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BAKEMYL™ XSP6 BG
Fun­gal Xylanase fot bet­ter dough char­ac­ter­is­tics, improved loaf vol­ume and fin­er crumb structure
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BAKEMYL™ XSP1
Fun­gal xylanase for flour cor­rec­tion, improve­ment of vol­ume, tex­ture & crumb struc­ture with process stability
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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™ SF10
Bac­te­r­i­al amy­lase for enhanced fresh­keep­ing prop­er­ties, ini­tial crumb soft­ness and fin­er crumb structure
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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 by low­er­ing bat­ter vis­cos­i­ty, reduce down time on the line and reduc­ing bak­ing time.
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BAKEMYL™ WXE
Cel­lu­lase for enhanced dough sta­bil­i­ty and fin­er crumb
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BAKEMYL™ PGL6 BG
Phos­pho­li­pase sys­tem for wheat flour cor­rec­tion for bet­ter bread vol­ume, tex­ture and shelf life and can reduce emul­si­fi­er addition
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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™ KK
Clean label cake opti­miz­er for fresh keep­ing improve­ment, improved eat­ing prop­er­ties and shelf life
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BAKEMYL™ MacX BG
Mal­to­genic amy­lase for longer fresh­keep­ing in both resilience and softness
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BAKEMYL™ MacX Intense
Enhanced Mal­to­genic amy­lase for extend­ed fresh­keep­ing, bet­ter resilience reten­tion, increased pH and tem­per­a­ture sta­bil­i­ty and more sus­tain­able for high­er sugar/​fat applications
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