Custom formulations and blends with other baking enzymes are a specialty. All of these enzymes are derived from non-GM sources.
Amylase G 5000 to increase the shelf life and softness of bread and other baked products
Also increases browning of crackers
Fungal Protease 31,000 and Fungal Protease 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 200 - bacterial protease with balanced amylase activity for biscuit applications
Fungal Lipase 8000 - production of mono and di-glycerides within the dough