Bakery Enzymes

Enzymes are natural proteins that act as catalysts for biochemical reactions, providing a wide range of quality improvements in baked goods. For centuries, enzymes have helped bakers get the best from their raw materials. Now, our family of baking enzymes is enabling bakers and millers to produce a better and tastier product consistently - with characteristics consumers expect like a good crumb structure, consistent appearance and improved shelf life. In the main role of Enzyme of Amylase, Lipase and Xylanase mainly use in Bread application and Papain and Protease used in Biscuit improver