Glosure when mixed with water becomes clear glaze. Free from additives with milk and egg proteins.
Applications: Bread, Baked goods, Small baked goods.
Benefits: Provides for a clear, shiny, quickly drying product surface, For manual application or spraying equipment, Protective film against moisture.
Προϊόντα
Glosure
Gluby
Gluby is an isolated wheat protein which forms viscoelastic mass with good binding properties when mixed with water.
Applications: Fish food, Pet food
Benefits: Binding agent for chunks in canned feed products, Increase in abrasion resistance, Binding agent for feed products rich in high fat or dietary fiber, High protein content for nutritional balance.
Applications: Fish food, Pet food
Benefits: Binding agent for chunks in canned feed products, Increase in abrasion resistance, Binding agent for feed products rich in high fat or dietary fiber, High protein content for nutritional balance.
Glufeed
Glufeed is an isolated wheat protein with no viscoelastic properties.
Applications: Farm animals, Pet food
Benefits: Protein enrichment, No viscoelastic properties, Easy to digest, Emulsifying effect.
Lupin Flour (enzyme-inactive & enzyme-active)
Applications: Lupin flour is used, for the production of wafers, because doughs made with lupin flour will prevent it from sticking to the wafer.
Medstar (Native)
Medstar with hot swelling capabilities is a native starch. Complies with the European pharmaceuticals legislation. Extracted from the caryopsis of Triticum selected wheat flour qualities.
Applications: Tablets, Coated tablets and lozenges
Benefits: Low germ count, Excipient/carrier substance, Bulking agent.
Applications: Tablets, Coated tablets and lozenges
Benefits: Low germ count, Excipient/carrier substance, Bulking agent.
Monozyme BISC
Composition: Protease.
Properties: Promotes extensibility of the dough and suppleness.
Applications: Viennoiseries, Biscuit making.
Properties: Promotes extensibility of the dough and suppleness.
Applications: Viennoiseries, Biscuit making.
Monozyme GR
Composition: Hemicellulase (Xylanase) on wheat flour support.
Applications: Flours, breads and bread making products
Monozyme TG
Composition: Transglutaminase.
Properties: Reinforces the gluten network.
Applications: Bakeries, Viennoiseries.
Properties: Reinforces the gluten network.
Applications: Bakeries, Viennoiseries.
Multazyme Alpha
Composition: Amylase.
Properties: Improves plastic quality of the dough and increases the activity of fermentation, improves volume and the aspect of the breads (knifing, colour of crust).
Applications: Flours, breads and bread making products.
Properties: Improves plastic quality of the dough and increases the activity of fermentation, improves volume and the aspect of the breads (knifing, colour of crust).
Applications: Flours, breads and bread making products.
Multazyme Souplesse
Composition: Alpha-amylase, Hemicellulase(Xylanase) & Protease.
Properties: Promotes the extensibility of dough through the softening of the gluten network. Increases bread volume and the scoring (especially for hard flours).
Applications: Bakeries.
Properties: Promotes the extensibility of dough through the softening of the gluten network. Increases bread volume and the scoring (especially for hard flours).
Applications: Bakeries.