Metbak P is a fungal protease enzyme preparation produced by a selected strain of Aspergillus oryzae. The enzyme will hydrolyse wide range of proteins preferentially in an exomanner, thus producing noticeably shorter chain length peptides than conventional bacterial protease. In baking industry, Metbak P is used when making bread with ‘hard flour ‘i.e. flour high in gluten proteins to modify bread dough, which results in gluten elasticity and extensibility of dough. Metbak P provides beneficial effects when used with amylase or directly in the bake.