Blend of Xylanases, glucanase & proteases provide smooth production and consistent product quality. Besides, the use of enzymes reduces energy consumption and baking times & improves batter viscosity in cracker applications.
-Toleranceto raw material variations
-Breakingdown gluten forasmoothbatterwithoutlumps,
-Enhancedmoisturehomogeneity
-Reducedbakingtime(energy consumption)
