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BAKEZYME® AG 800 BG

BAKEZYME® AG 800 BG is a fungal amyloglucosidase produced by Aspergillus niger. BAKEZYME® AG 800 BG is used as a bread improver helping in the improvement of crumb structure, browning and softness of bread.
BAKEZYME® HS 2000 BG

BAKEZYME® HS 2000 BG is an endo-xylanase derived from Aspergillus niger. BAKEZYME® HS 2000 BG helps in the improvement of dough development and dough handling properties resulting in better loaf volume and crumb softness.
BAKEZYME® BXP 5001 BG

BAKEZYME® BXP 5001 BG is a hemicellulase produced by Bacillus subtilis. BAKEZYME® BXP 5001 BG is a preparation for universal use to improve dough and bread quality in general, and loaf volume in particular.
SOY LECITHIN BABY POWDER (DE-OILED)

SOY LECITHIN BABY POWDER (DE-OILED) is a highly concentrated (>95% effective ingredient concentration) lecithin powder with a light brown colour derived from Non-GM soy beans. SOY LECITHIN POWDER (DE-OILED) is also an emulsifier, antioxidant, and dispersing agent. Soy Lecithin Powder (de-oiled) is primarily used as an additive for chocolates, baked goods, pastries, confectionary, instant drinks and various other foodstuffs. SOY LECITHIN POWDER (DE-OILED) has excellent emulsifying, wetting, dispersing, stabilising and blending properties, as well as being an effective viscosity reducing agent. Due to its Non-GM status in accordance with EU regulations, the finished product does not need to be labelled. Function: Emulsifier, Wetting and Instantizing Agent, Viscosity Modifier, Release Agent, Separating Agent, Extrusion Aid, Anti-Dusting Agent, Shelf- Life Aid, Nutritional Supplement

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