------- ENMEX | Enzymes Fabrication for Industrial Applications

INDUSTRY

BAKING‬

Our products help to improve bread and crackers characteristics such as:
Appearance, freshness, volume, flavor, color and texture as well as quality consistency.


PRODUCTS

  • HARIZYME®
  • Fungal alpha amylase that complements diastatic activity of wheat flours and improves bread characteristics.

  • HARIZYME® HL
  • Hemicellulase to improve bread flours which improves bread characteristics.‬

  • HARIZYME® G
  • Fungal protease and fungal amylase are applied as enzymatic supplement in dough conditioning for cookies and crackers elaboration.(

  • HT PROTEOLITIC®
  • Bacterial neutral protease used for dough conditioning employed in crackers fabrication.

  • LICUAMIL® P
  • Bacterial alpha amylase that allows increasing bread´s shelf life.

  • GLUCOZYME® P
  • Glucoamylase is applied to increase glucose content and improve fermentation.