GENU® TYPE FREEZE
GENU® TYPE FREEZE is a mixture of high ester pectin extracted from citrus peel, bakery enzyme’s and standardized by addition of sucrose.
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GENU® PECTIN D-100 BUFFERED
GENU® PECTIN TYPE D 100 BUFFERED is a high ester pectin extracted from citrus peel and standardized by addition of sucrose and buffer salts.
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BAKEZYME® GBW
BAKEZYME® GBW is a protease produced by Bacillus amyloliquefacians and is used to improve the rheological properties of the dough for resulting in good texture in biscuits and crackers even at a higher % of protein.
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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.
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