Enzymes for bakery

Enzymes for bakery

Enzymes are proteinaceous substances, capable to catalyze (accelerate) the various reactions.

The use of enzymes in baking flour contributes to improved quality, obtaining Noodles density, volume, crust color and crumb structure, you need, which makes it possible to implement new technologies faster cooking; the formation of certain properties of different dough products; improving the quality of bakery products; maintaining the freshness extension of bakery products; slowing down the curing process.

We propose a complete range of enzymes produced by DuPont TM DANISCO.

Product

Advantages

Aplication domain

MAX-LIFE ™ 

alpha-enzyme complex bakery amelatic
  • ensuring freshness
  • Increased shelf life
  • Better structure of the core

 

All types of bread, buns, rolls

PowerFlex® 

alpha-enzyme complex amelatic
  • Reduce stickiness of the dough
  • Improves elasticity product
  • Maintain freshness longer
  • Reduce the drying edge tortilla

 

tortilla

POWERBake®

enzyme complex
  • The volume of the baked bread improves,
  • Improves the stability of the dough,
  • It simplifies the separation of the dough,
  • Provides tolerance to changing technological process parameters,
  • Improves quality baking flour

 

All types of bread, buns, rolls

POWERFresh®

enzyme complex
  • ensure freshness
  • Increase shelf life

All types of bread, buns, rolls

GRINDAMYL 5000

alpha-amylase
  •  improves the baking flour
  •  It improves the quality of bread,
  • gas increases formability of blanks;
  • increase the formability of flour sugar,
  • improves crust color finished products

All types of bread, buns, rolls

GRINDAMYL PR 43

protease
  • enhances the elasticity and plasticity of the dough,
  • improves the consistency of the dough,
  • reducing mixing times,
  • reduce the cooking time,
  • improves the shape and surface of the finished product, making crackers and crispy wafers sheets
  • for crackers
  • Wafers

 

H 274 GRINDAMYL

xylanase   
  • improves the dough;
  • improves the yield of the products;
  • increase the flour weak;
  • increase the volume and improve the appearance of bread.

All types of bread, buns, rolls