Amylase AG 300 L
Fungal glucoamylase for starch saccharification and anti-staling in bakery.
Fungal glucoamylase for starch saccharification and anti-staling in bakery.
Bacterial endo-amylase that hydrolyzes starch. For starch liquefaction and bakery.
Fungal maltogenic amylase for anti-staling and improved crumb softness in bread.
High-activity glucose oxidase for strong dough improvement.
Concentrated glucose oxidase for dough strengthening through gluten oxidation.
Glucose oxidase for dough strengthening through oxidative crosslinking of gluten.
Phospholipase for in-situ emulsifier generation from flour lipids. Replaces DATEM in bread.
Lipopan F BG — Enzyme, supplied by Novonesis (Novozymes). Documentation in supplier folder.
Lipase for dough conditioning by hydrolyzing flour triglycerides.
Neutral protease for biscuit dough relaxation and controlled protein hydrolysis.
Specialty enzyme blend for noodle and pasta applications. Improves texture and processing.
High-dose maltogenic amylase for long shelf-life bread anti-staling.
Third-generation maltogenic amylase for anti-staling in bread and baked goods.
Novamyl 3D in granular form (G = granular). Same enzyme, different physical format vs BG.
Glucoamylase for improved crust crispness and browning in baked goods.
Enhanced-activity maltogenic amylase for extended freshness.