Food Additives

  • Products
  • Food Additives
  • Enzymes
  • Amyloglucsidase
  • Fungal Amylases
  • Bacterial Amylase
  • Mattogenie Amylase
  • Properties:

    • All desired concentrations.
    • Use with high falling numbers.
    • Boosts oven rise
    • Increases baked volume, reduces firmness of the dough

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Tolerance for long fermentation periods
Gives volume to breads and makes ..

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Splits the protein strands of the gluten skeleton, Also Enhances flavor and browning ..

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improvers stability and tolerance during dough deep freezing ..