Προϊόντα

Composition: Amyloglucosidase.

Properties: Exclusive production of glucose that increases the color of the crust (Maillard reaction)

Applications: Bakery

Composition: Amylase

Properties: Improves smoothing speed and enhances dough extensibility. Boosts rising speed and increases bread volume. Extends shelf life. Makes easier products regularity

Applications: Bakery

Composition: Amylase

Properties: Increases the softness of crumb and smoothness in mouth, also improves the appearance of the final products and reduces the speed of going stale

Applications: Bakery

Composition: Bacterial Xylanase

Properties: Increases the volume of bread, improves the extensibility of the dough

Applications: Bakery

Composition: Xylanase

Properties: Increases volume of the bread and provides good elasticity on the dough

Applications: Bakery

With Delyte 5 fat reduction can be established without altering the texture and flavour of the final product.

Benefits: Fat reduction, Improve nutritional traffic light from red to amber.

Applications: Cake

Delyte 10 can help you achieved fat reduction without altering the texture and flavour of the final product.

Benefits: Fat reduction, Improve nutritional traffic light from red to amber.

Applications: Biscuits, Cookies, Pastry, etc.

With Ovaprox 5 you can replace egg on Cake.

Benefits: Full egg replacement.

Applications: Cakes, Muffins

Composition: Transglutaminase and Glucose-oxidase.

Properties: Makes it possible to limit the addition of gluten by making dough stronger and more tolerant.

Applications: Bakeries, Viennoiseries.

Composition: Xylanase, Amylase, Lipase

Properties: Improves dough properties and fermentation as well as the color of the crust and bread cutting

Applications: Bakery