Enzymes

Pakmaya Enzymes support flour and dough performance to ensure consistent quality and high efficiency in production. With specially developed solutions, they help achieve reliable results in dough stability, water absorption, and final product performance.

Subcategories

Pakmaya

Ekazyme SR

25 kg

Pakmaya Ekazyme Sr is an enzyme specifically developed to provide superior crumb structure and volume in bread production. Ekazyme Sr helps maintain the softness of the bread for an extended period while delaying the staling process. Pakmaya Ekazyme Sr is an essential solution for professionals seeking to meet high-quality production standards.

Pakmaya

Ekazyme MA50

10 kg

Pakmaya Ekazyme Ma-50 is an enzyme specifically developed for products where softness is desired, such as hamburger buns, toast bread, and sandwich bread. It enhances bread softness starting from the third day. Pakmaya Ekazyme Ma-50 is ideal for production processes that require soft bread. Ekazyme Ma-50 is the perfect solution for professionals looking to improve product quality and meet high production standards.

Pakmaya

Ekazyme MA300

25 kg

Ekazyme MA300 is a specially developed enzyme designed for products where softness is desired, such as hamburger buns, toast bread, and sandwich bread. It delivers extra softness from the third day of shelf life. Ekazyme MA300 is ideal for production processes that require consistently soft bread.

Pakmaya

Ekazyme Alpha Amylase 60000

25 kg

Ekazyme Alpha Amylase 60000 breaks down the starch in flour into simple sugars. This allows the yeast to ferment more easily by utilizing the available sugars. Ekazyme Alpha Amylase 60000 increases bread volume and helps maintain freshness by delaying staling. In addition, it contributes to a better golden-brown crust color and reduces the flour’s falling number value.

Pakmaya

Ekazyme Alpha Amylase 140/F

25 kg

Ekazyme Alpha Amylase 140/F breaks down the starch in flour into simple sugars. This allows the yeast to ferment more easily by utilizing the available sugars. Ekazyme Alpha Amylase 140/F increases bread volume and helps maintain freshness by delaying staling. In addition, it contributes to a better golden-brown crust color and reduces the flour’s falling number value.

Pakmaya

Ekazyme Alpha Amylase 2500

25 kg

Ekazyme Alpha Amylase 2500 breaks down the starch in flour into simple sugars. This allows the yeast to ferment more easily by utilizing the available sugars. Ekazyme Alpha Amylase 2500 increases bread volume and helps maintain freshness by delaying staling. In addition, it contributes to a better golden-brown crust color and reduces the flour’s falling number value.

Pakmaya

Ekazyme AMG100

25 kg

Ekazyme AMG100, by producing glucose, the yeast’s primary preferred sugar, it stimulates gas formation, allowing the production of bread with greater volume and improved crust coloration. Additionally, when used together with glucose oxidase, it enhances the effect of the enzyme.

Pakmaya

Ekazyme Flex

25 kg

Ekazyme Flex delivers outstanding performance in a wide range of bakery applications, including pizza, pastries, phyllo dough, flatbreads, and open breads. Designed to enhance dough handling, it provides an effective solution for improving extensibility and workability—especially when using very strong flours. With its specially developed formula, Ekazyme Flex can be safely and efficiently used both in flour mills and in industrial bakery production. It helps standardize quality across all dough-based products, ensuring consistent results and smooth processing throughout production.

Pakmaya

Ekazyme Glucose Oxidase 100

25 kg

Ekazyme Glucose Oxidase 100 enhances flour strength and stability by increasing the water absorption capacity of the dough. It improves dough dryness and surface smoothness while increasing bread volume. It is an ideal solution for high-performance flour standardization and a resilient dough structure.

Pakmaya

Ekazyme Lipase P100

25 kg

Ekazyme Lipase P100 improves dough handling properties and enhances dough stability. It increases bread volume while contributing to a softer crumb structure. In addition, thanks to its positive effect on stability and dough machinability, it can also be used as a substitute for DATEM (diacetyl tartaric acid ester of mono- and diglycerides).

Pakmaya

Ekazyme MLT

25 kg

Pakmaya Ekazyme Mlt is a highly effective amylase enzyme developed to reduce the high falling number and amylograph values in flour. With a value of 90,000 SKB, Ekazyme Mlt improves dough scoring in bread production while also enhancing the crust color. Pakmaya Ekazyme Mlt was specifically developed to support the production of high-standard bread.