Lipopan® Prime is a cost-effective way to reduce your dependence on emulsifying agents in most bread-making procedures. It has a very high tolerance for butter or shortenings with short-chain fatty acids. Lipopan® Prime provides optimal dough strengthening for improved crumb structure and volume.
Lipopan® Prime unlocks the potential of wheat flour's naturally-occurring lipids to strengthen dough. That can reduce your need for emulsifiers. Lipopan® Prime 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.
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