Bakery Enzymes
Meeting your requirements in baking process
Performance
Benefits
_____________________________________________________________
Flour modification
Standardized flour for consistent bread quality
Standardized flour for consistent bread quality
Standardizes the amylolitic activity of flour to improve bread volume, crust color and crumb structure
Enhances crust color, increases volume, reduces baking time and boosts the yeast
Freshkeeping
Bread that stay soft
Bread that stay soft
Increases crumb softness
Dough conditioning
Improved dough properties such as stability and machinability, and bread with better appearance, bloom and structure
Improved dough properties such as stability and machinability, and bread with better appearance, bloom and structure
Standardizes flour and creates superior volume, appearance and texture
Suitable for wholegrain products Much more concentrate, purer product with less dosage Flexible in baking process with many improvements Achieve a homogeneous, silky, white crumb with thin-walled porosity Improved dough characteristics with better gas-cell stability
Suitable for wholegrain products Much more concentrate, purer product with less dosage Flexible in baking process with many improvements Achieve a homogeneous, silky, white crumb with thin-walled porosity Improved dough characteristics with better gas-cell stability
Gluten strengthening
Improved dough stability and consistent dough quality at reduced formulation costs
Improved dough stability and consistent dough quality at reduced formulation costs
Strengthens gluten and optimizes formulation costs by using the full strength of the flour’s inherent gluten
Reduced dependence on chemical oxidants Good oven spring and loaf volume from low-quality flour
Reduced dependence on chemical oxidants Good oven spring and loaf volume from low-quality flour
Gluten weakening
Enhanced dough properties and uniform product shape, surface and color
Enhanced dough properties and uniform product shape, surface and color
Weakens gluten to increase dough extensibility and maintain the shape of biscuits