21 02, 2022

Hexose Oxidase

Hexose Oxidase Also known as D-hexose: oxygen 1-oxidoreductase or HOX What is Hexose Oxidase? Hexose oxidase, or simply HOX, is a unique bakery enzyme which can strengthen the gluten network in yeast-leavened doughs and enhance finished product volume. It can also contribute to a ‘clean label’ claim. As an enzyme, HOX only [...]

29 05, 2018

Benzoyl Peroxide

Benzoyl Peroxide What is Benzoyl Peroxide? Benzoyl peroxide is an ingredient added to flour in small quantities for oxidizing carotenoid pigments in the flour. This leads to the whitening or bleaching of the flour, which is part of the usual treatment performed on flour at the mill. Benzoyl peroxide is the main [...]

10 10, 2017

Confused About Clean Label?

Many commercial bakeries are responding to consumer concerns over ingredients. This move away from eating foods containing synthetic additives and preservatives is known as clean eating. Bakeries looking to address consumer concerns are considering formulation changes. From a manufacturing standpoint, switching to a clean label could cause commercial bakeries the following issues:1 No real definition [...]

16 06, 2015

Dough Conditioners

Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found  in no time dough/straight dough systems. [...]

10 06, 2015

Green Flour

Green Flour Also known as immature or freshly milled flour What is Green Flour? Green flour is a freshly-milled wheat that has not been given time to age. It is commercially used within 48 hours of being milled. The aging of flour refers to the physicochemical reactions, triggered by the presence of [...]

10 06, 2015

Glucose Oxidase

Glucose Oxidase Also known as GOX, Beta-D-glucose:oxygen 1-oxido-reductase What is Glucose Oxidase? Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases. It has extensive application in the food industry. GOX has become a part of flour improver mixes and dough conditioners. It is a [...]

7 06, 2015

Calcium Peroxide

Calcium Peroxide What is Calcium Peroxide? Calcium peroxide (CaO2) is a fast oxidising agent used as a processing aid or dough conditioner in the production of yeast-leavened bakery products. This ingredient is necessary when gluten needs to be reinforced because of a non-optimal flour quality. The action of calcium peroxide ceases during [...]

7 06, 2015

Ascorbic Acid

Ascorbic Acid Also known as vitamin C or dehydroascorbic acid (baking industry) What is Ascorbic Acid? Ascorbic acid, also known as vitamin C, is an essential nutrient found in citrus fruits and many vegetables. It is used as wheat flour improver in yeast-leavened baked goods to help increase the volume of bread [...]


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