Enzymes are catalysts that accelerate chemical reactions, and they are essential in baking bread. Yulin HBâ?¢ offers a specialized portfolio of enzymes designed specifically for various bread and bakery applications. Enzymes bind to specific substrates, assisting in their breakdown. In bread baking, enzymes are essential as they help increase dough volume, enhance softness, and improve dough handling and fermentation.
Benefits
Functional protein
Improves flavor, texture and shelf life
Positively contributes to: gluten development, dough handling, dough stability
Improves dough handling
Increases dough volume
Improves dough strength
Bakery improvers provide peace of mind by helping to manage the many variables in the bread-making process, such as fluctuations in temperature, humidity, flour quality, and labor. This ensures consistent, high-quality results with every batch of bread.
Yulin has been a leader in innovation in Bakery production. Our bread improvers offer a unique advantage with vertical integration, combining the production of enzymes and natural yeasts.
Whether you're in the fresh, packaged, or frozen bread industry, our improvers can help you overcome production challenges and deliver top-quality products. We offer a wide range of solutions, from versatile, all-purpose improvers to customized modular options, ensuring you find the perfect fit for your needs.
Fresh Bread: Baking improvers designed to give you the best peace of mind and outstanding fresh (crusty and soft) bread product results with a shelf life of up to 3 days.
Packaged Bread: Baking improvers are designed to give your packaged product an outstanding texture until the end of its shelf life.
Frozen Bread: Improvers designed for semi-finished bakery products that need to be baked at the point of sale.
What Are Bakery Additives?
Bakery additives are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling.
There are several types of bakery additives used in industrial and commercial baking, including:
Baking Enzymes - Natural catalysts that improve dough processing and enhance texture.
Flour Improvers - Enhance flour properties for better elasticity, volume, and crumb structure.
Dough Conditioners - Strengthen gluten structure and optimize water absorption.
Preservatives & Emulsifiers - Extend shelf life and improve dough stability.
Yulin High Performance Enzymes: Biocatalytic Technology that Redefines Bakery Production
In the global industrial bakery sector, Yulin continues to push the performance limits of traditional enzymes with its proprietary enzyme directed evolution technology. Our high-performance enzyme series has been modified by CRISPR gene editing, with 9 times higher active site stability than conventional products, and is designed to cope with the extreme process conditions in large-scale continuous production.
Technology Innovation Advantages
1. Ultra-wide temperature range activity retention
Yulin enzyme preparation maintains its activity in the range of -30 to 95 , which is especially suitable for the whole process from frozen dough to high temperature baking. As verified by a third party (Report No. SGS-ENZ2024-228), Yulin's high-temperature-resistant �±-amylase enzyme still retains 78% activity in a baking environment at 80 , which can precisely control the process of starch gelatinization.
2. Intelligent response catalytic mechanism
Based on pH-sensitive coating technology, the enzyme molecules are precisely activated at different stages of the dough:
Mixing stage (pH 5.8): 30% activity is released to promote gluten formation.
Rising phase (pH 4.7): activation of 70% activity to optimize gas retention
Baking stage (pH3.9): triggering full activity to inhibit starch regrowth.
3. Multi-enzyme synergistic system
Breaking through the limitations of a single enzyme, Yulin has developed a complex enzyme system with molecular-level synergistic effects:
Glucose oxidase and lipase electron transfer chain to increase the antioxidant capacity of dough by 3.2 times.
Substrate relay catalysis between xylanase and cellulase to increase fiber solubilization efficiency to 220% of traditional methods
Industrial-scale performance validation
As shown by measured data at Asia's largest baking complex (1200 tons of flour per day):
Dough resistance to mechanical stress: 200 consecutive calenders without breakage, breakage rate reduced from industry average of 6.3% to 0.8%
Adaptation speed of production line: the new enzyme system is 100% compatible with the existing equipment, and it takes only 7 minutes to switch production recipes.
Economy of energy consumption: 18kW-h of electricity is saved per ton of flour processing, and the amount of cooling water is reduced by 25m³.
Navigating the Baking Industry's Biggest Challenges: Yulin's Science-Backed Solutions
The global baking industry faces unprecedented pressures from volatile ingredient costs to shifting consumer demands. As a trusted partner to industrial bakeries in 30+ countries, Yulin delivers precision enzyme technologies that solve operational bottlenecks while future-proofing production systems. Here s how we re reshaping modern baking economics:
4 Critical Baking Industry Pain Points & Our Innovations
1. Rising Energy Costs in Bulk Fermentation
Industry Reality:
38% of bakeries report energy bills consuming >15% of production costs (2023 IBI Report)
Conventional dough systems require 2-3hr fermentation at 30-35°C
Yulin s Breakthrough:
RapidRise Enzyme Complex
Cuts fermentation time by 50% through accelerated gluten maturation
Reduces proofing chamber energy use by 180 kWh/ton of dough
Case Study: A Chinese bun producer saved â?¬74,000 annually in gas/electricity
What Is Fungal Xylanase?
Fungal Xylanase is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network strength, and overall baking performance. It enhances dough elasticity, crumb texture, and volume, making it an essential additive for flour mills, industrial bakeries, and food manufacturers.
At Yulin, we provide high-quality Fungal Xylanase with optimized activity for use in bread, biscuits, noodles, and other flour-based products.
Key Benefits of Fungal Xylanase in Baking
Improves Dough Rheology - Enhances dough extensibility and handling.
Boosts Bread Volume - Ensures better gas retention for larger, fluffier loaves.
Enhances Crumb Texture - Creates softer, finer, and uniform crumbs.
Increases Water Absorption - Improves dough hydration, reducing ingredient costs.
Reduces Dough Stickiness - Ideal for high-speed industrial baking lines.
Enhances Fermentation - Provides better yeast activity and gas production.
Improves Crispness in Biscuits - Delivers a lighter, crunchier texture in cookies and crackers.
What Are Bread Ingredients?
Bread ingredients are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness.
At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency.
Essential Bread Ingredients We Offer
1. Baking Enzymes
Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life.
Amylase - Boosts fermentation, improves softness, and enhances crumb texture.
Glucose Oxidase - Strengthens gluten for better dough elasticity.
Hemicellulase - Enhances gas retention and dough volume.
Lipase - Improves crumb structure and extends freshness.
Transglutaminase - Enhances protein cross-linking for better dough strength.
2. Flour Improvers & Dough Conditioners
These ingredients help enhance dough stability, elasticity, and overall bread quality.
Flour Corrector - Adjusts gluten strength and water absorption for consistent quality.
Frozen Dough Improver - Maintains dough performance after freezing.
Ascorbic Acid (Vitamin C) - Strengthens dough structure and improves elasticity.
Emulsifiers (SSL, DATEM, Lecithin) - Enhance dough stability, softness, and shelf life.
3. Preservatives & Shelf-Life Extenders
To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production.
Calcium Propionate - Prevents mold growth and extends bread shelf life.
Sodium Stearoyl Lactylate (SSL) - Improves dough texture and extends softness.
Enzyme-Based Natural Preservatives - Maintain freshness without synthetic additives.
4. Specialty Bread Improvers
Formulated to enhance specific bread types for better texture, volume, and taste.
Toast Improver - Softens texture and enhances toasting properties.
Baguette Improver - Ensures crisp crust and soft crumb.
Bun & Burger Improver - Creates a fluffy, light texture with even crumb structure.
Croissant Improver - Enhances flakiness and layering.
Waffle Improver - Improves batter consistency for crispier waffles.
Granule neutral cellulase enzyme textile bio-washing bio enzyme for denim garments detergent material Conzyme TM90 biozyme
Processing condition
ENZYME ACTIVITY 1500 u/g
Appearance yellowish
Purity This product contains no other components of enzyme activity
Odor Slight fermentation odor
Liquor ratio 5:1-20:1
Dosage Denim:0.1-0.3% owg
Time 45-60 minutes
Inactivation Raising temperature above 80â?? for 10 minutes, or raising the pH above 8.0 for 10 minutes can
inactivate Conzyme TM600 completely.
Benefit
1. High abrasion speed and good anti-back staining
2. Clean and even fabric surface
3. Softer handfeel
4. Brighter colors
5. Environmental-friendly & bio-degradation
Should be stored in a dry place with temperature between 5-25
Package : 25kgs/drum; 1,125kgs/drum.
Storage : Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place
Reasonable & competitive price, fast lead time.
Sample is available for your evaluation & Formulation development.
Faster delivery: Sample order stock to be processed within 3-7 days for bulk production.
