BestBAKER® Series

BestBAKER® Series

The BestBAKER® Series of baking enzymes are designed to meet your performance and quality needs, while also addressing the growing demand in the market for clean-label baked goods.




Product advantages

● BestBAKER D2 is a glucose oxidase that improves gluten strength, elasticity, dough handling, and overall dough characteristics.

● BestBAKER PLP-178 is a lipase that enhances dough handling properties and bread structure, increasing dough smoothness and whiteness while reducing the need for emulsifiers.

● BestBAKER FA-HC is a fungal amylase that improves fermentation efficiency, increases bread volume, and enhances bread texture.

● BestBAKER CA1.0 is a catalase that breaks down hydrogen peroxide, helping dough expand more effectively during fermentation, resulting in larger, softer bread.




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