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MAX-LIFE™ - Bakery enzymes

MAX-LIFE™ can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods.

Comprising maltogenic alpha-amylase and other enzyme activities, our products successfully modify the starch in flour, slowing the staling process behind the usual rapid decline in sensory appeal.

Key benefits

  • Long-lasting softness and freshness
  • Resilient to crushing when stacked
  • Consistent shape
Product Benefit Application
MAX-LIFE™ High anti-staling standard, longer-lasting freshness All types of bread and buns/rolls

Application areas

Find out more

You are welcome to contact us for more information.