Lipopan® Prime
Lipopan® Prime is a cost-effective way to reduce your need for emulsifying agents in most bread making procedures. It has a very high tolerance for lipase-sensitive ingredients such as butter or shortenings with short chain fatty acids. Lipopan® Prime provides optimal dough strengthening for improved crumb structure and volume.
Lipopan® Prime is a phospholipase that delivers optimal dough strengthening. In most breadmaking procedures, it offers the highest tolerance for recipes with butter or shortenings. That considerably reduces the risk of off-flavor generation in these recipes.
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.
Less off-flavor in buttery recipes
This product is highly suited to recipes containing butter or sensitive shortenings. That's because it pairs optimal dough strengthening with far less risk of off-flavor generation.
Uniform crumb structure
This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.
Lipopan® Prime unlocks the potential of wheat flour's naturally-occurring lipids to strengthen dough. That can reduce your need for emulsifiers. Lipopan® Prime gives higher mixing and fermentation tolerance. The end result is bread with an improved volume and a finer, more regular crumb appearance.
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Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability.
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