Bakery Enzymes
Rapid advances in Food Biotechnology have made a number of exciting New Enzymes available for the Baking Industry.
The use of bakery enzymes is the most effective method to optimize the flour without changing its composition. The importance of enzymes has increased as consumer demands for more natural products free of Chemical Additives. Our bakery enzymes are used to replace chemical ingredients that have been banned in most of the countries which are known to cause health hazards on consumption.
FYLASE
- Improve gas production (fermentation capacity), reduced proofing time and increased volume.
- Improved Oven Spring and softens the dough.
- Improved colour and flavour (the glucose and maltose produced by amylases by the action on starch enhances the crust colour development and baked flavour)
- Anti-staling Effect/Extended Shelf Life Properties.
Prozyme
- Reduced Mixing Time and Elasticity of Dough
- Increase Softness and Extensibility of the dough
- Crispiness of crust and Improved Pan Flow
- Reduces Shrink back in case of crackers, wafers, pizza base, etc.
- Improved flavour.
PHOLASE
- Fine, silky crumb structure with improved whiteness
- Prolonged Keeping quality in terms of flavour.
- Increased Loaf Volume
- Anti-staling and crumb softening Effect
GOASE
- Glucoxidase is a direct alternative to potassium bromate and other similar oxidizing agents.
- It promotes gluten strengthening results in improved rheological properties and dough handling or machinability.
- Produces drier dough that provides more stability and resistant to shock.
- Promotes elasticity and stronger and more tolerant dough.
BECTOLASE
- Firms and relaxes the dough and releases water/ reduces viscosity.
- Improved dough extensibility and gas retention
- Improved loaf volume and crumb structure
- Xylanases helps in regulating the viscosity and water binding activity resulting in tender, non-brittle shelf stable biscuits.
MAGLASE
- Suitable choice for maintaining softness as well as crumb elasticity for prolonged periods.
- Maintaining crumb softness
- Anti-staling effect