Phospholipase, Granulate

Lipopan® F

Lipopan®F delivers dough-strengthening properties with good dough stability, increased loaf volume and improved crumb structure. It can reduce your dependence on traditional ingredients such as emulsifiers. Lipopan® F is available in different strengths. 

 
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Description Key benefits

Lipopan® F is a phospholipase that enables easy dough processing and has a positive impact on overall bread appearance and volume.

  • 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. 

  • Uniform crumb structure

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

Details

Lipopan® F is can reduce your need for classic dough-strengthening 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® F
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® Elite
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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