Name: Lipopan® F
Brand: Novozymes

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This product delivers improved dough characteristics with better gas-cell stability. This results in loaves with improved oven spring and increased volume.

Improved oven spring and higher loaf volume

This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.

Uniform crumb structure

This product delivers the dough strengthening needed for high-quality end products. It partially reduces your need for emulsifiers with no loss of performance.

Less dependence on emulsifiers

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Lipopan® F delivers dough-strengthening properties with good dough stability, increased loaf volume and improved crumb structure. It can reduce your dependence on traditional ingredients such as emulsifiers. Lipopan® F is available in different strengths.

Improved oven spring and higher loaf volume This product delivers improved dough characteristics with better gas-cell stability. This results in loaves with improved oven spring and increased volume.
Uniform crumb structure This product helps achieve a homogeneous, silky, white crumb with thin-walled porosity.
Less dependence on emulsifiers This product delivers the dough strengthening needed for high-quality end products. It partially reduces your need for emulsifiers with no loss of performance.

Benefits

Lipopan® F is a phospholipase that enables easy dough processing and has a positive impact on overall bread appearance and volume.

Details

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

<article class="align-right media media--type-image media--view-mode-ckeditor-medium"><div class="field field--name-field-media-image field--type-image field--label-hidden field__item"> <img src="https://cdn.novozymes.com/sites/default/files/styles/small_proportional/public/image/2023-03/safe_handling_icon.png.webp?itok=mCNXGSFp" width="120" height="121" alt="safe handling icon" loading="lazy" class="image-style-small-proportional" /></div>
 
 </article><ul><li>Avoid breathing dust/fume/gas/mist/vapors/spray</li>
	<li>Avoid contact with eyes, skin, or clothing</li>
	<li>In case of inadequate ventilation wear respiratory protection</li>
	<li>IF INHALED: Remove person to fresh air and keep comfortable for breathing</li>
	<li>If experiencing respiratory symptoms: Call a POISON CENTER or a doctor</li>
	<li>Store in a dry place. Store in a closed container</li>
	<li>Dispose of contents/containers in accordance with local regulations</li>
</ul>For recommendations on how to safely handle the enzyme product, please visit the <a href="https://cdn.novozymes.com/sites/default/files/document/2024-09/Novonesis_Working_with_enzymes.pdf">guide</a>.

Safe handling

Product features, details and benefits

Granulate

Phospholipase

Lipopan® Base-3

Lipopan® F

<h3>Details</h3>

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.

This product is highly suited to recipes containing butter or sensitive shortenings. That&#039;s because it pairs optimal dough strengthening with far less risk of off-flavor generation.

Less off-flavor in buttery recipes

Market trends show rising interest in gluten-free breads in many markets. A wheat-free version of this product is available, so you can use it in gluten-free products.

Suitable for gluten-free products

This product improves the brightness and color stability of raw pasta, noodles and dough sheets in processing and cooking. It also improves the physical appearance of dried pasta products. It&#039;s especially relevant to raw materials with poor gluten quantity and quality.

Improved physical appearance of dried pasta

This product improves the firmness of wheat flour noodles and pasta. It also improves the firmness of white salted noodles made from different types of flour.

Increased surface firmness

This product increases overcooking tolerance and reduces stickiness. It does so by improving the texture of soft wheat flour pasta and white salted noodles from a range of flour types.

Reduced stickiness

Low-quality flour can lead to cracking in dried pasta products. This is especially noticeable in tubular pastas like macaroni and rigatoni. This product can reduce and even prevent cracking. This also reduces the need for checking.

Decreased cracking and checking

Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability. <a>Find out more.</a>

Lipopan® 50

Lipopan® Xtra

Lipopan® Max

Lipopan® Elite

Lipopan® Prime

Lipopan® Fortis

Noopazyme®

Sensea®

All our products for dough strengthening

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