With Lipopan® 50, the crumb structure of your breads will have uniform cells and a silky texture. Lipopan® 50 is a lipase that also supports a white crumb color and better shape and sliceability. It’s suitable for a broad range of baking processes.
Uniform crumb structure
This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.
All our products for dough strengthening
Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability.
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Lipopan® 50
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Elite
More Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® F
More Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Max
More Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Prime
More Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Xtra
More Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Noopazyme®
More Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking