AILAZYME® HEM
Hemicellulase for Dough Stability and Baking Performance
AILAZYME® HEM is a highly active hemicellulase developed for flour treatment and bakery applications. The enzyme helps improve dough stability, fermentation performance, and baking volume while supporting more consistent production across a wide range of bread and roll formulations.
AILAZYME® HEM | Hemicellulase for Bakery Applications
The enzyme improves dough stability, enhances fermentation performance, increases baking volume, and helps achieve more consistent production results across different flour qualities and processing conditions.
Targeted Applications
Common Baking Challenges
Is your bakery experiencing?
Inconsistent dough handling properties
Reduced fermentation tolerance
Variations in flour quality
Lower loaf volume
Process instability during production
Maintaining consistent bakery performance
AILAZYME® HEM helps bakeries overcome these challenges by supporting dough stability, fermentation performance, and volume development throughout production.
Improved Dough Stability
Enhanced Fermentation Performance
Increased Baking Volume
Consistent Production Results
Supports more consistent dough handling and processing performance.
Helps maintain stable dough development during fermentation.
Supports improved expansion and final product volume.
Helps bakeries achieve more predictable performance across varying flour qualities.
Typical Applications
How AILAZYME® HEM Works
Hemicellulase acts on specific non-starch polysaccharides naturally present in flour. By modifying these components, the enzyme helps improve dough functionality, supports fermentation stability, and contributes to better volume development and overall baking performance.
Regulatory & Quality
AILAZYME® HEM is manufactured according to internationally recognized food enzyme quality standards and is suitable for bakery applications worldwide. Technical documentation and application support are available upon request.
Flour Treatment
Flour standardization
Bread improvers
Bakery premixes
Bread Production
Pan bread
Artisan bread
Sandwich bread
Buns & Rolls
Hamburger buns
Hot dog buns
Dinner rolls
Need Technical Information About AILAZYME® HEM?
Request the latest Technical Data Sheet and discuss your application requirements with our technical team. We can provide guidance regarding flour treatment, bakery applications, and process optimization.