Bakery enzyme with the capability to overcome the inhibitors naturally present in flour and deliver improved flour and bread performance.
|POWERBake® 4000 range (lipase)||Improves dough stability, increases volumes, improving dough handling||All types of bread and buns/rolls|
|POWERBake® 900 and 7000 range (bacterial xylanase)||Unrivalled dough strengthening||All types of bread and buns/rolls|
|POWERBake® 9000 range (cellulase)||reducing line breakdowns, improving dough proofing stability, Improve bread quality||Wholewheat, rye and misch bread/buns|
You are welcome to contact us for more information.