Bakeplus is a unique blend of a chemical free solution of Bakery Enzymes. Bake Plus enhances the properties of not only the dough but also the final product. The product Bake Plus Classic for Breads, Buns, Pizza, Croissant, Puffs, etc., is helpful in giving the bakery products enhanced taste, better look, reduced baking time extended shelf life.

Improvement in dough after addition of
Bake Plus Classic

1. Elastic & Dry Dough
2 Optimized gluten extensibility & gas
retention
3 Improve dough tolerance & proofing
stability
4 Improve dough strength and and dough
stability
5 Improved water absorption
6 Improved dough development
7 Suitable for use in wide range of flours
8 Consistent performance in different
flours throughout the years

Improvement in Final product after addition of
Bake Plus Classic

1. Improved oven spring
2 Regular and fine crumb structure
3 Soft & elastic crumb structure
4 Increased loaf volume by improving the
gas retaining capacity
5 Improved texture and more uniform
crumb structure
6 Improved crumb softness
7 Improved bread softness
8 Extended shelf life
9 Improved overall bread quality &
consumer appreciation
10 Suitable for gluten free baked products
11 Improved baking time