Bakezyme-LP SUP Lipase
Improves dough elasticity. Extends shelf life by reducing staling.
Overview
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.
Key benefits & applications
- Improves dough elasticity. Extends shelf life by reducing staling.
Used across
Improves dough elasticity. Extends shelf life by reducing staling. It is part of our bakery enzymes range, which serves applications such as pan bread & buns, flatbreads & rotis, cakes & sweet goods.
The specification is confirmed per grade on the technical data sheet; tell us your application and required activity when you request a quotation.
Yes. You can download the Bakezyme-LP SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-LP SUP is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
More from Bakery Enzymes
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