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natural reducing agent of bacterial protease, amylase & pentosanase replacing sodium metabisulfite (SMBS) often used as gluten reducing agent for manufacturing of hard sweet biscuits & crackers. Reducing agents replace long mixing & lamination of dough to weaken the gluten to obtain a smooth surface & shape stability of marie biscuits dough. Our all natural SMBS replacer enables to feed the dough directly into the sheeter of the cutting-machine.  Offering ENHANCED

  • colour: stronger Maillard reaction

  • flavour, without sulfurous SMBS aftertaste
  • natural label E-free processing aids
  • Cost reduction: enables reduction of whey, milk powder & glucose, invert sugar & malt syrup.