BAKERY ENZYMES

Enzymes are made targeting the benefit of bread makers. It works as a typical form of catalyst and helps speed up chemical reactions

Bread Doughs

1. Improved flavour, texture & shelf life

2. Functional protein

3. Positive contributions to:

  • -Gluten development

  • -Dough handling

-Dough stability

4. Improves dough handling, volume, strength

Try yourself  to find the difference..