Bakezyme-LP SUP (Lipase)
Bakezyme-LP SUP, a lipase enzyme, improves dough elasticity, making it easier to handle and shape during the baking process.
It plays a critical role in extending the shelf life of baked goods by reducing staling, keeping products fresher for longer.
By improving the dough’s ability to retain moisture, this enzyme ensures a softer, more palatable product, which is essential for maintaining quality in both retail and industrial bakeries.
