Hands kneading dough on a floured surface. IFF's GRINDAMYL™ range of baking enzymes providing a wide range of benefits like dough strength, flour correction and flour and bread performance.

GRINDAMYL™ BAKING ENZYMES

GRINDAMYL™

A wide range of baking enzymes for the milling industry

Years of experience have gone into the wide range of enzymes manufactured by IFF for the milling industry. The single enzymes and optimised enzyme complexes resulting from our continuous programme of research and development enable us to meet every modern bakery need.

The GRINDAMYL™ range of baking enzymes provide a wide range of benefits including improved dough strength, flour correction and flour and bread performance.

Product Benefit Application
GRINDAMYL® H Dose tolerant. Better dough handling properties. Fungal xylanase to be used for the highest possible bread volume White bread

Whole wheat bread

Buns/rolls
GRINDAMYL® S 100  

Better dough handling properties. Amylase activity increases the final volume further. Fungal xylanase to be used for the highest possible bread volume

 White bread

Whole wheat bread

Buns/rolls
GRINDAMYL® PLUSWEET G sweetness for added sugar/ HFCS reduction. Improves softness, volume

& freeze stability. Improves crust color

 Breads

Cakes
GRINDAMYL® PR Open crumb structure

Increased moistness

Enhanced mouthfeel and flavor release.

Provide a handmade, artisanal look.

 Biscuits, crackers and dough relaxation

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