Product features, details and benefits



Safe handling


Lipopan® F is can reduce your need for classic dough-strengthening emulsifiers. It unlocks the potential of wheat flour's naturally-occurring lipids to strengthen dough. It 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. Find out more.


Testing one of our products in your own production is the best way to experience all the benefits.