Our unique Lipase range
BVZyme L is lipase range enzymes for bakery can improve various aspects of baked goods,including texture,softness,and shelf life,while also potentially reducing staling.
BVZyme L is lipase that hydrolyzes esterbonds in glycerides so it can improve the crumb structure and stability.
Lipase
BVZyme L55
BVZyme L65
BVZyme L MAX63
BVZyme L MAX55
Benefits
Improve regular shape & texture of biscuit
Improve extensibility
Improve dough machinability
Lipase Enzymes
BVZyme L is a lipase enzymes range that enhances texture, softness, and shelf life in baked goods by hydrolyzing ester bonds in glycerides, improving crumb structure and reducing staling.
LISTEN TO EXPERTS
Dough Science
Enzymes are the silent workers in baking, transforming dough
into perfection through precision and science.
