A functional enzyme blend developed to optimize dough rheology, fermentation performance, and overall quality of baked products.
Bakery Enzyme Blend
Enzymatic formulation for bread dough.
DESCRIPTION
FUNCTIONAL BENEFITS
Improves dough machinability and processing tolerance.
Enhances dough stability during mixing, proofing, and baking.
Promotes improved loaf volume and crumb structure.
Supports uniform crumb softness and texture.
Helps maintain freshness and delay crumb firming during storage.
Enhances dough stability during mixing, proofing, and baking.
Promotes improved loaf volume and crumb structure.
Supports uniform crumb softness and texture.
Helps maintain freshness and delay crumb firming during storage.
Properties
Key product properties and technical characteristics
Technical Data Sheet
Download technical data sheets and D&A specialized catalogs detailing our scientifically formulated, tailor-made solutions.
Request or Order
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