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We successfully exhibited at Bakery China 2026
Release date：
2026-05-27
We successfully exhibited at Bakery China 2026, held from May 20 to 23, 2026, at the Shanghai National Exhibition and Convention Center.
During the exhibition, we welcomed industry professionals and partners to our booth, where we showcased the latest advancements in BOLI® enzyme preparations for baking.
We were delighted to present our latest innovations in baking enzymes, especially for clean-label solutions, extended shelf life, and appealing product appearance.
Fungal Alpha-amylase FAA-5200
Enables the dough to expand more fully during baking, increasing loaf volume by 10-15% while reducing moisture loss and improving yield.
Glucose Oxidase GLU-0200
A natural alternative to chemical additives.
This natural enzyme can safely replace potassium bromate - a potential carcinogen- and supports healthier food.
Lipase LP-2000
Replaces chemical emulsifiers for a clean label. Due to its natural origin and efficient emulsifying properties, Lipase LP-2000 can partially or completely replace chemical additives such as DATEM and SSL, meeting the demand for clean-label products.
Cultured Dextrose Product CDP-50
Thanks to its anti-spoilage and pathogen-inhibiting properties, this natural preservative serves as an alternative to chemical preservatives like calcium propionate.
Beta-Amylase FBBA-70
Efficiently generates maltose to support yeast fermentation, improve bread flavor and color, and synergistically slow down starch staling while maintaining softness. It can replace some chemical improvers, supporting clean-label and enhancing natural qualities.
Asparaginase Acylost 5200FG
Significantly reduces the formation of acrylamide —a potential carcinogen — generated via the Maillard reaction between asparagine and reducing sugars during high-temperature processing (e.g., frying, baking, roasting) in heat-processed foods.
Glucoamylase GA-6000FG
The primary function of glucoamylase in baking is to produce glucose, which promotes fermentation and enhances the Maillard reaction, thereby significantly improving bread color, flavor, and volume, as well as improving the stability of frozen dough.
Maltogenic Amylase MAA-1500
Slow down starch staling, maintain bread softness, and extend shelf life. MAA-1500 interferes with the recrystallization process by hydrolyzing amylopectin, thereby preserving product elasticity and a moist mouthfeel.
Neutral Protease NP-2000
Weakens gluten, improves dough handling properties, and enhances the texture and flavor of the finished product. It hydrolyzes peptide bonds in gluten proteins, moderately reducing dough strength and making the dough easier to stretch and shape. Meanwhile, it promotes fermentation and the Maillard reaction, resulting in better color and aroma.
Lipase LPU-0250
Catalyzes the esterification of alcohols with fatty acids, producing aromatic esters, thereby significantly enhancing the flavor of fermented dough products such as steamed buns and bread, and improving overall sensory quality. It does not directly improve the physical properties of dough; instead, it enriches and naturalizes the aroma profile by regulating the synthesis of flavor compounds.
Transglutaminase TG-0500
TG makes bread softer and more delicate, cakes moister in texture, and biscuits crispier. It can partially replace additives like emulsifiers and stabilizers, making products more natural and healthier. It also supports gluten‑free product development.
We look forward to seeing you again at Bakery China 2027!
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