Our products help to improve bread and crackers characteristics such as:
Appearance, freshness, volume, flavor, color and texture as well as quality consistency.
Fungal alpha amylase that complements diastatic activity
of wheat flours and improves bread characteristics.
Hemicellulase to improve bread flours which improves bread characteristics.
Fungal protease and fungal amylase are applied
as enzymatic supplement in dough conditioning
for cookies and crackers elaboration.(
Bacterial neutral protease used for dough conditioning employed in crackers fabrication.
Bacterial alpha amylase that allows increasing bread´s shelf life.
Glucoamylase is applied to increase glucose content and improve fermentation.