enzymes
Enzymes can bring dough tolerance, strength and emulsification properties. They work optimally in synergy with emulsifiers in bakery applications
Possible applications are Bread, Buns, Donuts, Croissants, Cake, Frozen Dough, Flatbread, Crackers
Product features:
- Natural and Organic suitable
- Kosher and Halal
- Clean Label
Product benefits:
- Extends shelf-life, maintains soft crumb
- Improves volume & crumb structure
- Controls crust colour
- Maintains fermentation tolerance
- In many E-number free applications, enzymes can partially or completely replace the functionality of: DATEM, SSL/CSL, SMS, ADA, mono/diglyceride, added gluten
botanical extracts | carotenoids | chelate | flavours | food colours | inulin isomalt & palatinose™ | herbs & spices | mustard | natural fruit sugars oligofructose | omega-3 | rice derivatives | pan oils | plant texturates pharmaceutical lactose | functional milk proteins | vanilla extracts & beans yeast extracts | WPC/WPI/WPH/MPC/MPI
DE-ÖKO-039
