Lipopan® F is a phospholipase that enables easy dough processing and has a positive impact on overall bread appearance and volume.
Improved oven spring and higher loaf volume
This product delivers improved dough characteristics with better gas-cell stability. This results in loaves with improved oven spring and increased volume.
Less dependence on emulsifiers
This product delivers the dough strengthening needed for high-quality end products. It partially reduces your need for emulsifiers with no loss of performance.
Uniform crumb structure
This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
- Avoid breathing dust/fume/gas/mist/vapors/spray
- Avoid contact with eyes, skin, or clothing
- In case of inadequate ventilation wear respiratory protection
- IF INHALED: Remove person to fresh air and keep comfortable for breathing
- If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
- Store in a dry place. Store in a closed container
- Dispose of contents/containers in accordance with local regulations
For more safety information, please watch the entire series of safety videos.
Lipopan® F is can reduce your need for classic dough-strengthening emulsifiers. It unlocks the potential of wheat flour's naturally-occurring lipids to strengthen dough. It gives higher mixing and fermentation tolerance. The end result is bread with an improved volume and a finer, more regular crumb appearance.
All our products for dough strengthening
Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability.
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