Bakery Additives

What Are Bakery Additives?
Bakery additives are essential ingredients that improve the quality, texture,
shelf life, and performance of baked goods. These additives help optimize dough
structure, enhance fermentation, improve softness, and prevent staling.

There are several types of bakery additives used in industrial and commercial
baking, including:

Baking Enzymes – Natural catalysts that improve dough processing and enhance
texture.

Flour Improvers – Enhance flour properties for better elasticity, volume, and
crumb structure.

Dough Conditioners – Strengthen gluten structure and optimize water
absorption.

Preservatives & Emulsifiers – Extend shelf life and improve dough stability.



Our High-Quality Bakery Additives
1. Baking Enzymes

Amylase – Enhances starch breakdown for improved fermentation and softness.

Glucose Oxidase – Strengthens gluten network and improves dough stability.

Hemicellulase – Increases dough elasticity and gas retention.

Lipase – Enhances crumb structure and shelf life.

Transglutaminase – Improves protein cross-linking for better texture.

2. Flour Improvers

Toast Improver – Enhances texture, volume, and color of toast.

Baguette Improver – Improves crust crispness and internal softness.

Buns & Burger Improvers – Ensures a soft, fluffy texture with even crumb
structure.

Croissant Improver – Enhances flakiness and lamination.

Waffle Improver – Improves batter consistency and crispiness.

3. Dough Conditioners & Preservatives

Flour Corrector – Balances gluten strength and water absorption.

Frozen Dough Improver – Maintains dough quality after freezing.

Calcium Propionate – Prevents mold growth, extending product shelf life.

Emulsifier & Ascorbic Acid – Enhances dough stability and elasticity.

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