Baking Product Range Home

Product

Application

Benefits

SEBamyl-XCP
SEBamyl-X50P
SEBamyl-XP

Amylases used to supplement and standardize the natural alpha-amylase activity of flour in the flourmill

· Increases flour falling number
· Reduces dough fermentation time
· Improves crust color
· Increases bread volume

SEBamyl-GLS

Glucoamylase used in yeast-raised baked goods to produce extra glucose and limited dextrinization of starch carbohydrates

 · Produces softer baked-goods with higher volume and crust color
· Reduces proofing time and increases proofing volume
· Helps minimize yeast and/or sugar dosages

SEBake-CEL

Cellulase used in dough conditioning. It contains pentosanase activities that act on flour pentosans to soften and reduce the viscosity of bread dough and batters

 · Promotes faster mixing and improves dough machine-ability
· Improves dough stability and fermentation tolerance
· Increases water absorption
· Increases bread volume
· Improves crumb softness and structure
· Enhances break and shred

SEBake-FAX

Blend of enzymes used in dough conditioning. Suitable for use in combination with or to replace emulsifiers in white or whole-wheat bread, hearth breads, buns and rolls

· Softens bread dough, bread crumb, and muffins/doughnuts/pancakes.
· Improves machine handling
· Reduces mixing time

SEBake-X
SEBake-CLX

Dough conditioning enzyme preparation used to soften and reduce the viscosity of bread doughs and batters

· Increases batter stability and mixing-tolerance
· Increases crumb fineness
· Increases baked-goods volume
SEBake-GO

Oxidase used in bread-improving that is suitable for use as an alternative to chemical oxidizing agents and emulsifiers in straight dough, no-time dough, sponge, and brew systems

· Increases the volume of pan and hearth breads, bagels, buns and rolls
· Enhances crust, break and shred
 · Improves dough stability and fermentation tolerance
SEBake-BX20P
SEBake-BX80P		 Blend of bacterial and fungal enzymes used as a dough-conditioning preparation for strong, high gluten flours · Promotes faster mixing and improves dough machine-ability
· Improves dough strength and fermentation tolerance
· Improves crumb texture and softness
· Increases dough-rising capacity and greater bread volume
· Improves shelf-life
SEBake-FRESH
SEBake-FRESH L		 Blend of enzymes suitable for use in combination with or to replace emulsifiers in straight dough, no-time dough, sponge, and brew systems · Increases shelf life of pan breads, bagels, buns and rolls
· Improves crumb softness and structure
 · Increases the volume
SEBake-CRS
SEBake-CRISP
 		 Proteases suitable for use in cookies, crackers and crisp bread dough · Reduces dough mixing time
· Improves handling
· Improves baking qualities of flour
SEBake-LIPO Lipase suitable for use in yeast-raised baked goods. It works most effectively in combination with hemicellulase and/or fungal alpha-amylase · Improves dough stability and resistance to over-proofing
· Increases the volume
· Increases crumb whiteness
· Improves crumb softness and structure
 · Reduces dough stickiness
SEB-Pro P
 		 Protease suitable for use in pizza dough, breads and pastries · Reduces dough mixing time
· Improves handling
· Improves baking qualities of flour
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Any statements made with respect to these products have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure or prevent any disease. 

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