Baking

SEBake fresh 10P Ultra, an ultra enzyme for your ultra-modern baking needs.

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

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

Fungal xylanase preparation for better dough handling and increased loaf volume

Bacterial xylanase preparation for better dough handling and increased loaf volume

Phospholipase for dough strengthening, improved whiteness and finer crumb structure

Glucose oxidase for dough strengthening and chemical oxidizing agent replacement

Fungal alpha amylase preparation for improved softness and flour correction

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

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