Glucose Oxidase

"It oxidizing glucose and producing gluconic acid and hydrogen peroxide. To make Dough stronger and more elastic. Strengthens the disulfide and non-disulfide cross-links in gluten. It is used to stabilize liquid egg- white by converting glucose to D-gluconic acid. "

Hemicellulase Enzymes

"It enhances quality. It improves the strength of gluten bonds in dough. Increase shelf life. It can be found in items like cake mixes, baked goods, and frozen dough. "

Transglutaminase Enzymes

"It is used for strengthening gluten. It also improves baking quality and texture features of bread. Reduce dough sticking. Increases the output of ready-made products and slows down hardening process. "

Protease Enzymes

Good bread volume To give more elasticity to bread and biscuits. It catalyzes the hydrolysis of proteins. It is used in bakery products as a dough conditioner. It modifies dough rheology and handling properties.

Xylanase Enzymes3

Improve gluten network and film cohesiveness of whole wheat bread dough. Improve crumb structure Help gas retention of gluten matrix Help to maintain the finished product soft.

Glucoamylase Enzymes

"It provides fermentable and reducing sugars. Accelerate yeast fermentation and boost gassing for optimum dough expansion during proofing and baking. Intensify flavors and crust color by enhancing Maillard browning and caramelization reactions. "

Maltogenic Amylase

It helps to reduce the chance of mold spore generation. Improve shelf life. Reduced spoilage and ingredient replacement. It has shown no allergic reaction potential.

Phospolipase Enzymes

It is used to produce emulsifier-like molecules. Increased dough stability. Fine regular crumb structure. Consistent bread volume and prolonged shelf life.

Enzymes For Improvement of Dough

versatile flour improver for all laminated doughs. stabilizes and strengthens the flour and ensures enhanced and consistent puffing in laminated dough. It gives a soft flaky structure with an improved volume and better butter flavor.

Bread Improver

Excellent bread volume. Softer and whiter crumb structure. Value for money improver. Excellent moisture retention and softness for a longer period of tim

Bacterial Alpha Amylase