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  • cost effective enzyme blend for the reduction of batter viscosity in wafer applications.Blend of endo-protease and fungal hemi-cellulase activity, providing improved processing features & final product characteristics.
  • Provides extensible &  easily pump-ableresilient dough with excellent tolerance to raw material variations & machinability 
  • Breaking down of gluten for a smooth batter and avoiding lump formation

  • reduction of added water & Improved moisture homogeneity in wafers

  • improved viscosity control of the batch (head to tail)

  • reduced baking time (energy consumption)

  • Improved crispiness with uniform shape, surface, colour & mouth texture