It is a highly concentrated bakery enzyme, which can improve dough strength by oxidation. It strengthens the gluten (especially
for weak gluten) and improves dough moisture retention. It also increases dough mechanical handling tolerance, reduces dough stickiness and keeps the dough dry. It also increases the loaf volume and improves the quality of bread.
Hemicellulase for universal use, creating improved dough development, increased loaf volume and improved crumb structure. Next to its application in bread, this hemicellulase also allows universal use in biscuits & crackers, creating improved dough characteristics, machinability and enhances shape & texture.
Our wide range of Bread improvers rapidly modify the gluten structure in a dough, to produce a matrix so that the minimum amount of gas can be retained and hence assist the expansion or leavening of the dough. It results in softer and better Breads, Rusks, Croissant and other bread forms.