Arteezyme bakery

Arteen provides the most concentrated enzymes to the food business. Arteen helps its customers in developing a complete range of enzyme-based applications.
Application know-how is the most important value in the bakery enzyme and bakery additive trade.
Dilution of the enzyme is a value-increasing opportunity as the baker will pay for the problem-solving capacity of the blend and not for its raw-material cost.
Arteen markets liquid and powder based enzymes. Arteen concentrated enzymes are specially processed into a free flowing, shelf life stable powder form. Dilution is done by dry powder or liquid mixing in a classical blender. Arteen concentrated enzymes are, normally, 5 to 20 times more concentrated than average commercially available products.
Arteen is willing to transfer the know-how to start-up a successful bakery ingredients business based on Arteen ultra concentrated enzymes. Plant set-up, blender selection, quality control procedures, product range development and definition are all information that Arteen is willing to share provided a suitable contract is in place.

For whom are seeking the best production in milling and baking.

Baking is a miracle in hand of human beings which is a harmony of perfection. A perfect product has to satisfy lists of requirements, ranging from sourcing to storage because of these magical points we at Arteen always try our best to create the best possible solutions to cover our customers need in the bakery industry. Permanent research and investment on quality are the most powerful weapons we have in this battle.

Arteezyme 100AL:

Arteen Arteezyme 100AL is a fungal α-amylase obtained from special fermentation and purification of a selected strain of Aspergillus Spp. M 100 amylases are free of protease activity. 100AL amylases are available in different concentration and activity from 10.000 to 200.000 SKB.
Fungal α-amylases are, probably, the most used and well known enzymes in the bakery trade. Arteezyme 100AL is used worldwide by flour millers and bakers to increase the volume of bread. Arteezyme 100AL is a fungal α-amylases that converts starch into fermentable sugars and help yeast in increasing its gassing power. Arteezyme 100AL will be completely deactivated by normal oven temperatures (see chart). Arteezyme 100AL, as well as all Arteen Bakery Enzymes is a non – GMO product obtained from non-genetically manipulated microorganisms. Supplementation of flour with amylases like Arteezyme 100AL, is a common practice to reduce crop variation and to increase flour quality. Arteezyme 100AL is a much needed ingredient in any bread improver composition and it is used by plant-bakeries to obtain a higher volume, good looking, and appetizing bread. Arteezyme 100AL is normally available as a fine granulated product to reduce allergy risks. The following table gives an over- view on available product and dosages.

Product name Application and use
Arteezyme 100-AL Volume increase. Available in various concentration from 10000 to 200000SKB
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Product name Application and use
Bacterial amylase Arteezyme 100BA

Volume increase.

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Product name Application and use

Glucoamylase Arteezyme 100GA

Millard reaction enhancer, taste, freshness and frozen doughs.

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Arteezyme 200:

Arteen manufactures a range of xylanases and hemicellulases for bakery applications. Xylanases have gained worldwide acceptance as fundamental enzymes in bakery due to their extremely important contribution to dough volume, crumb finesse, fermentation stability, tolerance and bread softness.
Xylanase or pentosanase or hemicellulase are a class of enzymes that act on a fraction of starch known as NSP or non-starch polysaccharides, mainly composed of pentosane and xylan. Xylanases modify and degrade the NSP changing the interaction between hemicelluloses and gluten proteins. Addition of xylanases to flour and dough results in many benefits, the most important of them being volume increase, improvement in crumb evenness and finesse and improved dough gas. Xylanases positively affect the fermentation tolerance and stability of flour doughs and are very useful in retarded proving and frozen dough technology. The use of xylanases allows to obtain extra softness in bread and bakery products. Arteen manufactures a full range of xylanases to suit any user and application. The table below gives an overview of the available products and their main application area.

Product name Application and use
pentosanases Arteezyme 200kr

Volume increase, improvement for fermentation tolerance, bread softness. Available in various grades and concentrations for flour miller, bread improver manufacturers and plant bakeries

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Product name Application and use
Xylanase Arteezyme 200p

Volume increase, improvement for fermentation tolerance, bread softness. Available in various grades and concentrations for flour miller, bread improver manufacturers and plant bakeries

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Product name Application and use
Hemicellulase Arteezyme 200rx

Volume increase, improvement for fermentation tolerance, bread softness. Available in various grades and concentrations for flour miller, bread improver manufacturers and plant bakeries.

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Arteezyme 300GO:

Arteen Arteezyme 300GO is a concentrated fungal glucose oxidase obtained from special fermentation and purification of a selected strain of Aspergillus Spp. Glucose oxidase is useful in flour milling, to improve flour stability, in bread improver manufacture and in plant bakery, to stabilize the fermentation and to improve the dough handling properties.
Arteezyme 300GO is used to increase dough strength, increase fermentation tolerance and improve flour quality. Arteezyme 300GO catalyzes an oxidative reaction that improves the gluten matrix and strengthen the dough proteins linkages. In flour milling Arteezyme 300GO can be used to increase flour stability. In all bakery goods applications Arteezyme 300GO can be used to replace partially or totally the ascorbic acid and is a fundamental ingredient of any bromate replacer formulation. Glucose oxidases like Arteen Arteezyme 300GO shows very good synergy with other baking enzymes and, particularly with xylanases. In many case the use of Arteezyme 300GO will allow to increase the amount of xylanases with no risk of extra stickiness of the dough, and this can result in important volume increase in the final bread. Arteezyme 300GO can be very useful in obtaining good volume results in weak flour dough baking and in improving the dough handling properties of highly stressed doughs.

Product name Application and use

Glucose oxidase Arteezyme 300GO UC

Dough and gluten strengthening. Increase flour stability. Available in two concentrations.

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Arteezyme 400LP:

Lipase can be successfully used in a dough system to replace totally or partially the most used emulsifiers, like DATEM or SSL. Lipases and phospholipase find various, and innovative application in the bakery world, from flour to bread dough to cakes.
The understanding of the lipid-protein interactions inside the dough has opened the way to the development of baking-specific lipases. Lipases, like Arteezyme 400LP are one of the most striking innovation in baking and are a powerful new tool in the hands of the professionals who work to improve flour quality, developing new, more powerful, bread improvers as well as new bread recipes with extended performance. Clean labelling and significant costs savings are added advantages. Arteezyme 400LP is used worldwide as a DATEM replacement
as a way to save money and obtain better products.

Product name Application and use
Baking lipase Arteezyme 400lp

Volume increase, datem replacement

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Product name Application and use

Anti-staling amylase Arteezyme 500ns

Staling reduction in bakery products

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Product name Application and use

Transglutaminase Arteezyme 800tg

Dough and gluten strengthening. Increase flour stability. Available in 4 concentrations.

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Product name Application and use

Protease Arteezyme 900co

Concentrate protease for biscuits and cracker production

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