Baking
A full product range of enzymes produced from non Genetically Modified Organisms (non GMO) for baking and for cereals based ingredients.

Applications Requested functionality Products type
Baking and cereals industries increase of dough
volume.
- texture
improvement .
- increase of crumb
softness.
- machinability
improvement
- Anti-Staling effect.

-Fungal Amylases from
Aspergillus Oryzae.
-Acid Amylases from Aspergillus Niger.
-Amyloglucosidases from Aspergillus Niger.
-Amylases from Rhizopus Oryzae.
-Fungal Xylanases from Aspergillus Niger
and from Trichoderma.
Lipases, Phospholipases, Glucose
Oxydases, Catalases.
-Proteases
- Anti-Staling non GMO Amylase
(Sumizyme™ AS)

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