OMzyme go
Our unique range of glucose oxidase
OMZyme GO is a glucose oxidase that acts on dough by oxidizing glucose into gluconic acid with the aid of atmospheric oxygen, while also converting water into hydrogen peroxide. This oxidizing agent then acts on the thiol groups of gluten, causing them to tighten. That’s why OMZyme GO has a strong effect on improving the strength of the gluten network.
Gluten Strength Enhancer
OMZyme GO uses glucose oxidase to convert glucose into gluconic acid and hydrogen peroxide, strengthening the gluten network by tightening its thiol bonds and enhancing dough structure.
LISTEN TO EXPERTS
Biotech Power
Baking biotechnology unlocks the power of enzymes to optimize dough performance
and product quality through precise biochemical reactions.