Skip links

Bakery and Milling Enzymes

Products

AILAZYME® Solutions for Bakery and Milling Enzymes

AILAZYME® bakery and milling enzymes are designed to help manufacturers improve dough handling, product quality, production consistency, and process efficiency. Our enzyme technologies support a wide range of baking applications, including bread, rolls, cakes, pastries, biscuits, crackers, and specialty baked goods.

By optimizing flour functionality, fermentation performance, crumb structure, softness, volume, and shelf life, AILAZYME® solutions help bakeries achieve reliable production results while reducing operational costs and improving overall product quality.

Developed according to European quality standards and supported by technical expertise, AILANA provides practical enzyme solutions tailored to the needs of modern industrial bakeries and milling operations worldwide.

Improve Product Quality & Freshness

AILAZYME® enzymes help improve loaf volume, crumb structure, softness, crust appearance, and freshness retention, enabling bakeries to consistently produce high-quality baked goods.

Optimize Production Efficiency

Our enzyme technologies enhance dough machinability, fermentation tolerance, and process consistency, while also lowering formulation costs and optimizing resource utilization.

Designed to support reliable and cost-effective manufacturing processes.

Solutions for Modern Baking Applications

From traditional bread production to specialty and organic baked goods, AILAZYME® offers enzyme solutions tailored to diverse bakery and milling requirements. Supporting both artisan and industrial bakery production environments.

Key Bakery Applications

• Dough Strengthening
• Volume Improvement
• Crumb Softness
• Shelf Life Extension
• Fermentation Optimization
• Emulsifier Replacement
• Flour Standardization
• Frozen Dough Stability
• Clean Label Solutions

The AILAZYME® bakery portfolio includes specialized enzyme solutions designed to improve dough handling, fermentation performance, product quality, shelf life, and production efficiency. Explore some of our most widely used bakery enzyme technologies below.

  • AILAZYME® AL-NEO – Fungal alpha-amylase for improved loaf volume, crumb softness, and freshness retention.
  • AILAZYME® AG – Glucoamylase supporting crust color development, fermentation performance, and baking efficiency.
  • AILAZYME® AS-LUX – Maltogenic amylase for shelf-life extension and improved crumb softness.
  • AILAZYME® GOX – Glucose oxidase for dough strengthening, stability, and enhanced fermentation tolerance.
  • AILAZYME® LP – Lipase for emulsifier reduction, improved crumb texture, and cost-effective formulations.
  • AILAZYME® NPF-4 – Protease for biscuits and crackers, improving dough extensibility, handling, and product appearance.
  • AILAZYME® TG – Transglutaminase for gluten strengthening, structure improvement, and frozen dough applications.
  • AILAZYME® XYE – Xylanase for improved dough stability, fermentation performance, and increased baking volume.

In addition to our standard AILAZYME® portfolio, AILANA provides customized enzyme solutions tailored to specific production requirements. Our technical team supports customers with enzyme selection, formulation development, dosage optimization, and process improvement to achieve the desired product quality and manufacturing performance.

For more information, please contact us and we will provide you with details.

Explore the AILAZYME® product portfolio, developed through continuous research, innovation, and technical expertise to meet the evolving needs of modern food and industrial processing industries.

All Products