This is a kind of protease that obtained from the fruit of the papaya tree. It is gathered by tapping the unripe fruit, drying the latex and filtered. Papain is a good substitute to get a similar dough relaxation .Our Papain is utilized in Biscuits & cookies as an additives in the first steps of the producing process and are deactivated at the time of the baking step by the heat of the oven.
Our Bakezyme Protease GBW will help to reduce mixing time, decrease dough consistency, will assure dough uniformity, to regulate strength in biscuit , to control the texture and to improve flavor.
