Malogenic alpha-amylases ENZYMILL AM 200 and ENZYMILL MAC 820 delay starch retrogradation, increasing the shelf life of bakery goods. They improve crumb softness and crust color.

Fungal alpha-amylase ENZYMILL AF standardizes amylase activity, accelerating fermentation. It increases volume and oven spring, and improves color, flavor, and softness.

ENZYMILL AG 750 hydrolyzes starch into sugars, accelerating fermentation. It improves crust color, taste, and brilliance, and accelerates the onset of fermentation after thawing.

ENZYMILL FLP can totally or partially replace emulsifiers. It improves the rheological properties of dough and its tolerance to fermentation; it also provides better crumb structure, increased volume and crispness.

ENZYMILL GLO strengthens the gluten network, allowing the reduction or replacement of chemical oxidants. It dries the surface of the dough, improving its handling and stability.

ENZYMILL HMF and ENZYMILL HMB are, respectively, fungal and bacterial hemicellulases. They improve dough handling and stability, increase bread volume, and promote oven spring.