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Baking

Custom formulations and blends with other baking enzymes are a specialty.

Amylases

• Fungal alpha amylases are available in various activities to suit the application.
• To increase the shelf life and softness of bread and other baked products.

Proteases

• Fungal Protease 31,000 and Fungal Protease 60,000 . For protein modification of strong flours.
• Bromelain 110 for modification of biscuit dough, crackers and pizza bases.
• Papain 25,000 for high temperature activity on difficult doughs.
• HT Proteolytic - bacterial protease with balanced amylase activity for biscuit applications

Pentosanase

• Pentoase 2K - is a hemicellulase with high levels of side activities.

Glucose Oxidase

• OxyGo® - available in various activities with different ratios of catalase.

Fungal Lipase

• Fungal Lipase 8000 - production of mono and di-glycerides within the dough.

OxyGo® is a registered Trademark of Genencor International Inc.