ANCHOR YEAST – ENZYME SOLUTIONS

AMYLASE AMYLOGLUCOSIDASE HEMICELLULASE/CELLULASE

Ribbon structure
of phospholipase

BEFORE AFTER BEFORE AFTER BEFORE AFTER

ACTION EFFECT RANGE ACTION EFFECT RANGE ACTION EFFECT RANGE

Breaks down damaged Reduced proofing time Bakezyme® P 500 Generation of glucose from Decreases proofing time Bakezyme® AG 1100 Breaks down hemicellulose Improved tolerance and Bakezyme® HSP 6000 Phosholipase A2
starch starch in low-sugar dough and (fibre) extensibility crystal
Higher volumes Bakezyme® AN 301 frozen dough Bakezyme® BXP 5000

Improved crumb softness Bakezyme® MAM Improved crust colour Higher loaf volumes Bakezyme® X-cell

Improved crust colour Provides glucose for the Improved crumb structure
functioning of glucose and softness
Increased shelf-life oxidase

LIPASE GLUCOSE OXIDASE GLUTATHIONE Water

Sugar

BEFORE AFTER BEFORE AFTER

BEFORE AFTER

ACTION EFFECT RANGE ACTION EFFECT RANGE ACTION EFFECT RANGE

Hydrolysis of triglycerides
(fat) to di- and
monoglycerides
Improved dough stability Bakezyme® L 80000 Oxidation of gluten SH Dough strengthening Bakezyme® GO 1500 Breaks S-S likanges in Mild dough relaxation Fermaide® SR
groups gluten, a natural L-cysteine
Increased crumb softness Dries dough surface Bakezyme® GO 10000 replacer Increased dough extensibility
Finer crumb structure Improved crispiness of crust Decreased mixing time

Hemicellulase

Embrace Anchor Yeast – Emzyme solutions: concentrated enzymes and

PHOSPHOLIPASE tailor-made blends under the brand name of BAKEZYME® PROTEASE

Glutathion

For more information please contact:

BEFORE AFTER
Jeannette Rosewall: +27 11 248 8306 BEFORE AFTER
ACTION EFFECT RANGE EXPORT BUSINESS DEVELOPMENT MANAGER
Lipolytic activity forms
emulsifiers “in situ”
Replacement of DATEM/SSL Bakezyme® PH 800
Oscar Mohlabe: +(0)60 378 7333 omohlabe@anchor.co.za ACTION EFFECT RANGE
Improved dough Cakenzyme® Mild degradation of gluten Softens strong gluten Bakezyme® B 500
characteristics, better dough Alernatively, contact Anchor Yeast at: structure
handling Panamore™ Golden Increased dough extensibility
Tel: +27 11 248 8200 Fax: +27 11 474 2362 Ascorbic acid
Improved proofing stability Panamore™ Spring Decreased mixing time
or visit our website at: www.anchoryeast.co.za
Improved baking
performance and bread
characteristics

Alpha Amylase

11453 - A1 ENZYME POSTER_2.indd 1 2013/03/15 4:48 PM