Phospholipase, Granulate

Lipopan® Elite

 Lipopan® Elite is a cost-effective way to reduce your dependence on emulsifying agents. It's a high-strength, gluten-free product. It improves dough-strengthening properties and delivers increased oven spring and better loaf volume. It also delivers a silky white crumb.

 
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Description Key benefits

Lipopan® Elite is a phospholipase that performs well in spite of most flour quality variations. It also has a high tolerance for lipase-sensitive ingredients such as butter or shortening with short chain fatty acids.
 

  • Improved oven spring and higher loaf volume

    This product delivers improved dough characteristics with better gas-cell stability. This results in loaves with improved oven spring and increased volume.

  • Less dependence on emulsifiers

    This product delivers the dough strengthening needed for high-quality end products. It partially reduces your need for emulsifiers with no loss of performance. 

  • Less off-flavor in buttery recipes

    This product is highly suited to recipes containing butter or sensitive shortenings. That's because it pairs optimal dough strengthening with far less risk of off-flavor generation.

  • Suitable for gluten-free products

    Market trends show rising interest in gluten-free breads. A wheat-free version of this product is available, so you can use it in gluten-free products.

  • Uniform crumb structure

    This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.

Details

Lipopan® Elite gives your products dough-strengthening properties while reducing your need for emulsifiers. It unlocks the potential of wheat flour's naturally-occurring lipids to strengthen dough. It gives higher mixing and fermentation tolerance. The end result is bread with an improved volume and a finer, more regular crumb appearance.

All our products for dough strengthening

Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability.
Find out more.

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Elite
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® 50
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® F
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Max
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Prime
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Xtra
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Noopazyme®
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
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