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  • Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
  • Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
  • Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
  • Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
  • Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
  • Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture
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Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture

  • 1 - 99 Kilograms
    $55
  • 100 - 999 Kilograms
    $54
  • >= 1000 Kilograms
    $53
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Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • Baking Enhancement: Phospholipase Enzyme Powder acts as a bread improver, optimizing dough texture and elasticity while enhancing flavor development in baked goods.
  • Versatile Application: Functions as both an enzyme preparation and flavoring agent to improve crumb structure, prolong freshness, and enrich taste profiles in bread and baked products.

Key features

  • 1. Material Technology

    • With a fine, uniform powder form composed of food-grade enzyme preparation, ensure safe and consistent integration into baking processes, enhancing dough texture and rise efficiency.

  • 2. Interactive Design

    • With powder form and easy dispersion properties, enable seamless integration into dough formulations without clumping, simplifying baking workflows for both home and professional use.

  • 3. Performance Parameters

    • With optimized enzyme activity, improve bread texture and rise efficiency by up to 20% compared to standard baking improvers*.

  • 4. Scenario Solutions

    • Available in 1kg and 25kg packaging, cater to diverse needs—from small-scale home baking to large-scale commercial production, ensuring flexibility and scalability.

  • 5. Certification Standards

    • With certifications including FDA, EU self-declaration, Kosher, Halal, and EPR Germany Packing, meet global food safety, religious dietary, and environmental compliance standards.

Product details

Phospholipase Enzyme Powder for Baking, Increasing Flour Products Whiteness, Dough Strengthening, and Fine Texture

Phospholipase Enzyme Powder is a premium food additive designed to enhance baking performance and improve bread quality. This white, fine-granular powder is certified for safety and compliance (FDA, EU, Kosher, Halal, EPR Germany) and available in 1kg or 25kg packages. Ideal for bakeries, it optimizes dough texture, extends shelf life, and ensures consistent flavor development.

Technical specifications

FeatureSpecificationBenefit
MaterialFlavoring agent + enzyme preparationEnhances dough elasticity and flavor
CertificationsFDA, EU Self-Declaration, Kosher, HalalGlobal regulatory compliance
FormPowder (fine granular texture)Easy mixing and uniform distribution
Shelf Life12 monthsReliable long-term storage stability
ApplicationBaking, bread improverOptimizes gluten structure and crumb texture

Customization guide

Adjustable parameters include:

  • Packaging size: Choose between 1kg (small-scale use) or 25kg (industrial batches) to match production needs.
  • Flavor profiles: Customize with additional ingredients or flavorings for tailored applications (e.g., sourdough vs. sweet bread).

Get inspired

With Phospholipase Enzyme Powder, bakeries can achieve lighter, more consistent loaves while reducing waste. Its fine texture ensures seamless integration into dough, and its certifications guarantee safety for global markets. Ideal for artisan bakeries seeking premium quality or industrial kitchens requiring scalability.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Enzyme Activity50,000 U/g+15% (57,500 U/g)+30% (65,000 U/g)*
CertificationsFDA, EU, Kosher+HalalAll (including EPR Germany)
Solubility90% in 5 mins95% in 3 mins98% in 2 mins
Package Size1kg only25kg bulk optionBoth sizes + custom blends

Supplier's note

  1. Technical Breakthroughs:

    • Enhanced Enzyme Activity: The Pro Model’s 65,000 U/g activity outperforms industry standards, reducing mixing time by 20%.
    • Global Compliance: The Pro Model includes EPR Germany certification, enabling seamless entry into European markets.
    • Rapid Solubility: The Advanced and Pro Models dissolve 30% faster than traditional enzymes, minimizing downtime.

  2. Version Selection Guide:

    • Base Model: Ideal for small bakeries prioritizing cost efficiency and basic certifications.
    • Advanced Model: Suitable for medium-scale operations needing faster solubility and Halal compliance.
    • Pro Model: Best for large manufacturers requiring maximum enzyme activity, full certification coverage, and bulk customization.

Pro Model’s enzyme activity exceeds industry benchmarks by 30%, ensuring superior dough performance even in high-humidity environments. Pair with its ultra-fast solubility to streamline production workflows.

Frequently asked questions

  • Which size of Phospholipase Enzyme Powder suits small bakeries or home baking?

  • How should I store Phospholipase Enzyme Powder to ensure a 12-month shelf life?

  • What makes Phospholipase Enzyme Powder better than traditional bread improvers?

  • Can I customize the formulation or flavor of the Phospholipase Enzyme Powder?

  • Is Phospholipase Enzyme Powder FDA-approved and EU-compliant?

  • Does the powder meet Halal and Kosher certification requirements?

  • What does the EPR Germany Packing certification signify for this product?

  • How does phospholipase improve bread quality compared to standard additives?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Certification ComplianceGlobal Baking Supply ChainsFDA, EU Self-Declaration, Kosher, Halal, EPR (Germany)Ensures regulatory alignment across markets (▲ Advanced adds Non-GMO Project certification)Higher cost for Advanced tier due to expanded certifications
Enzyme ActivityDough Optimization in Industrial BakingBase: 500 FU/g Phospholipase Activity; Advanced: 800 FU/g (▲ +60%)Enhances dough flexibility and shelf life (▲ Advanced reduces mixing time by 20%)Base may require higher dosage for large batches
Shelf LifeLong-Term Storage in Warehouse LogisticsBase: 12 months at ≤25°C; Advanced: 18 months (▲ +50% stability)Extended shelf life reduces inventory turnover costs (EPR-compliant packaging)Advanced requires controlled storage conditions (≤20°C) for full duration
Form & TexturePrecise Dosage in Automated SystemsFine powder (<100 µm particle size, ISO 13320 certified)Uniform dispersion in dough (▲ Advanced includes anti-caking agent for bulk handling)Requires sifters for Base-tier clumping prevention
Packaging OptionsSmall-Batch vs. Industrial UseBase: 1kg (ziplock) + 25kg (bulk); Advanced: Adds 5kg resealable pouchesFlexible packaging for artisanal to commercial bakeries (▲ Advanced minimizes waste)Base 1kg packs lack tamper-evident seals for high-security facilities
Flavor EnhancementSpecialty Bread ProductionSensory score ≥8/10 (ISO 21772); Advanced: Blends malted barley for aromaBoosts crust crispiness and crumb texture (▲ Advanced reduces artificial additives)Advanced may require flavor calibration in recipes

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The comparison data is based on manufacturer information and industry standards. Actual results may vary depending on individual use cases. It is advisable to verify details with the supplier for the most accurate information.