enzymes

Enzymes can bring dough tolerance, strength and emulsification properties. They work optimally in synergy with emulsifiers in bakery applications

Possible applications are Bread, Buns, Donuts, Croissants, Cake, Frozen Dough, Flatbread, Crackers

Product features:

Product benefits:

newsletter    contact    imprint    privacy policy    code of conduct   |   deutsch
aloe vera  |  carotenoids | cheesepowder  |  chelate  |  enzymes  |  fillings flavours  |  functional milk proteins  |  glazes  |  isomalt & palatinose™ inclusions | inulin | omega-3 | oligofructose | pan oils | rice derivatives tea extracts  |  vanilla extracts & beans  |  yeast extracts
member of DVAI and BLL
ISO 9001:2015  |  Certificate Organic Products
DE-ÖKO-039