Bakery & Confectionery Ingredients Suppliers

MAXINVERT® L 10000

MAXINVERT® L 10000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary applications for the sugar inversion.

食品配料及添加剂

索取报价

MAXINVERT® L 5000

MAXINVERT® L 5000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used for the sucrose inversion for invert sugar production and various confectionary applications. MAXINVERT® L 5000 helps in the preservation of softness of fillings of sweet and marzipan applications.

食品配料及添加剂

索取报价

BAKEZYME® HSP 6000 BG

BAKEZYME® HSP 6000 BG is an endoxylanase derived from Aspergillus niger. BAKEZYME® HSP 6000 BG is in use to improve dough and bread quality by improving the dough development and tolerance during handling.

食品配料及添加剂

索取报价

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.

食品配料及添加剂

索取报价

登录即可访问数千种产品。

没有帐户？立即免费注册！

如果您已经有一个账户，请登入

申请者的联系方式
popup.samples.label.full.name
popup.samples.label.company
popup.samples.label.position
popup.samples.label.telephone.number
popup.samples.label.work.email
popup.samples.label.shipping.address

Confectionery & Bakery

Confectionery & Bakery

很抱歉，系统出现问题！请重试。

目前没有可用的配方

感谢您的询问。