Enzyme to enhance fermentation process and to give high loaf volume.
Enzyme for optimum dough crumb and crust colours for baked products.
Enzyme specially designed for improving shelf life and crumb softness.
Modification of natural lipids in flour to strengthen the dough.
Modification of natural phospholipids in flour to strengthen the dough.
Enzyme for improving dough extensibility.
Enzyme for strengthening the gluten network.
Enzyme as a "protein glue" to strengthen the gluten network.
Enzyme for relaxing the gluten network.
Enzyme for increasing fermentable sugars.
Enzyme for oxidizing natural flour pigments.
Contact our team to discuss your specific needs, ask for samples and info, learn about our current product availability, and place an order.