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Baking

Custom formulations and blends with other baking enzymes are a specialty. All of these enzymes are derived from non-GM sources.

Fungal Amylases

  • Clarase G 5000 to increase the shelf life and softness of bread and other baked products
  • Also increases browning of crackers

Proteases

  • 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

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

 

 

 

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During these challenging times Connell Enzyme Solutions would like to reassure our customers we are continuing business as usual. As part of our ISO 9001 and HACCP programs our Business Continuity Plan was developed to ensure we can continue to support out customers, many of whom are suppliers of essential services.

Our sales and office staff are now working remotely where possible and we have worked diligently to secure our supply chain and supply of product.

We continue to monitor developments as they occur and remain committed to supplying essential businesses in accordance with local laws.

Our message to you is that at Connell Enzyme Solutions, it is business as usual.