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Pakmaya introduced Turkey to the scientifically produced yeast and pioneered the industry for half a century. Pakmaya is one of the top three companies among the world's largest.

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Glucose oxidase enzymes are produced through the fermentation of fungal and bacterial microorganisms. This enzyme breaks down glucose, releasing hydrogen peroxide, which contributes to dough oxidation. The use of glucose oxidase in dough and bread production enhances dough surface dryness, improves manual and mechanical handling, provides smoother and better-shaped crusts, and increases bread volume. For detailed information, please contact us at export@pakmaya.com 

Glucose Oxidase

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