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(Total 2 Products for Enzymes To Improve Bread Moistness)
Concentrated Baking Xylanase for Bread Improvement
PRODUCT DESCRIPTION Xylanase SBE-01X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts on
xylan in flour and improves dough handling properties, crumb structure and
sensory properties of baked products. It can work
synergistically with other...
Maltogenic amylase SBE-01FR for fresh keeping
PRODUCT DESCRIPTION The product baking enzyme is a bacterial amylase designed
specifically for the applications in flour and baking. It’s produced by
submerged fermentation of Bacillus subtills. The Bread Improver Enzymes is a raw starch
degrading amylase capable of working on starch granules to produce maltose....
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