Bakery Enzymes

Bakery Enzyme

In today’s world, people are very conscious about their health. So people are moving towards our old traditional foods like eating ragi, wheat etc…Even in bakery items people are preferring wheat bread, ragi cookies etc. So our priority is to protect our consumers health. By keeping that in mind, we developed Breadzyme , a baking enzyme that helps to achieve higher quality bread at a minimal cost. By adding a small amount of our baking enzymes, bread characteristics such as dough strength, processing tolerance, loaf volume, and crumb structure can be significantly improved. For instance, our Breadzyme our Breadzyme improver range helps to delay crumb staling, keeping bread fresher for longer, while extending bread softness and resilience without creating gumminess.

Bread Improver

Our baking enzymes enable you to save ingredient costs by making ingredients like emulsifiers and gluten redundant. By using our BREADZYME improver range of protease you could achieve 50 to 80% reduction in carbon footprint compared to DATEM, SSL, and CSL.

BREADZYM

Cracker and Cookies

Our natural Protease breaks down protein into gluten. Use the CRACKEZYME improver, to hard dough biscuits, to improve dough relaxation, which in turn increases dough extensibility and cuts mixing time and flow, improves gas retention, and produces a darker crust as well as a better crumb grain and texture.

CRACKZYM

Milling Improver

Delicious cake and tasty bread starts with high quality, consistent flour that balances variations and inconsistencies year-round at the most attractive cost. The FLOURZYME range, you can easily improve or correct flour quality, optimizing dietetic activity, and provide faster fermentation and stronger dough which is easier to handle. When FLOURZYME is added to flour, our baking enzymes also increase the volume, softness, and freshness to the product.

FLOURZYM