Enzymes
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GLUTIC
Innesto Group
Reducing upto 30% addition of gluten therefore provides a significant costsaving while maintaining identical volume&dough rheology.
Ingredients

E-free SMBS replacer
Innesto Group
natural reducing agent replacing SMBS for manufacturing of hard sweet biscuits & crackers Shortens mixing & lamination of dough to weaken the gluten
Ingredients

CRACKER+
Innesto Group
Unique enzyme blend enhancing cracker characteristics in function of flour used. Applicable both in straight as in spong & dough process
Ingredients

BISCUIT+
Innesto Group
unique enzyme blend to IMPROVE BISCUIT CHARACTERISTICS
Efficiently weakens gluten for a softer structure & extensible dough.
Ingredients

SWEEDO
Innesto Group
IMPROVE SWEET DOUGH PASTRY RICH IN MARGARINE
Ingredients

WAFER+
Innesto Group
enzyme blend improving batter viscosity & machinability of for production of even wafer blades
Ingredients
AcrylEnzymes NCC
IL GRANAIO
Powder bread improver to reduce Acrylamide level up to 90%.
Ingredients
Croissant Life
IL GRANAIO
Powder bread improver for packed croissants soft and fresh, for longer.
Ingredients
SweetEnzymes
IL GRANAIO
Powder bread improver. Recommended for Muffins and plumcakes, Brioches and Croissant, Krapfen, Loaf Cakes.
Ingredients
Vivo Plus
IL GRANAIO
Powder bread improver. Recommended for Burger buns, Brioches and croissants, Leavened cakes, Muffins, Sliced Bred.
Ingredients

Innovase ASP
SternEnzym
Efficient acrylamide reduction.
Only minor process or recipe adjustments
Unchanged taste and texture of the end products
Applicable to a wide r...
Ingredients

Sternzym LQ 15080
SternEnzym
Utilisation of high extraction flours
Homogeneous wafer batters for an improved processibility
Reduced viscosity for a trouble-free production
Redu...
Ingredients

Sternzym LQ 4020
SternEnzym
Reduced viscosity for a trouble-free production
Reduced water addition for energy savings
Waste reduction for cost savings
Ingredients