Baking

SEBake L80

Lipase for dough strengthening & improved whiteness, suitable for pasta & instant noodles production.

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SEBake Pro

Protease preparation for gluten modification in biscuits & cookies; suitable for SMBS reduction / replacement.

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SEBake Fresh 1.5P / 10P / B1.5 / B10

Maltogenic amylase preparation for prolonged softness and extended shelf life of baked goods.

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SEBake AX / FX / FX Ultra

Fungal xylanase preparation for better dough handling and increased loaf volume

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SEBake BX5 / BX Ultra

Bacterial xylanase preparation for better dough handling and increased loaf volume

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SEBake PF

Phospholipase for dough strengthening, improved whiteness and finer crumb structure

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SEBake GO

Glucose oxidase for dough strengthening and chemical oxidizing agent replacement

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SEBAmyl X100 P / X140 P

Fungal alpha amylase preparation for improved softness and flour correction

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SEBake CLX

Cellulase/betaglucanase preparation for better dough handling and increased volume in high fibre breads

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SEBake GA800

Glucoamylase preparation for sugar replacement and improved crust colour in short dough breads

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SEBake EG6

Phospholipase preparation for egg reduction in cakes.

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SEBake Crisp

Protease preparation for gluten correction in wafers and fermented biscuits

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SEBake Crisp Plus

Protease & xylanase preparation for gluten correction in wafers and fermented biscuits

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SEBake PP

Traditional protease preparation for gluten modification in production of biscuits, cookies and wafers

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SEBake NP

Neutral protease preparation for better dough extensibility, and also for gluten modification in production of biscuits and cookies

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