combine products to fill min 90% of a '20 FCL


selected enzyme strains delivering superior bread volume and dough stability. Optimizes dough handling properties and baking performance with significantly increased  shelf life (500 g/ 100 kg flour). 

Bread is at its best when it smells, feels, and tastes like it’s fresh out of the oven. With our enzymes, you can extend that freshness, enhance appearance, and provide a fine, elastic crumb structure. We can even help improve moisture retention, ensuring the good feeling of freshly-baked bread.

INGREDIENTS : flour, ascorbic acid; glucose-oxidase, alpha-amylase, hemicellulase, lipase, xylanase. 
  • Superior baked good volume
  • Better bread appearance & texture
  • Dry, stable dough for better processability
  • High tolerance for flour and process variations
Size Guide
x x y x z