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.
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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