Baking enzymes have become an essential part to the industry. By extending shelf-life of breads, improving dough handling, providing anti-staling properties, and increasing manufacturer’s control over crumb texture, color, taste, moisture, and volume, these enzymes are revolutionizing the baking industry.
A kosher certified, maltogenic amylase, which effectively hydrolyzes starch in flour, producing maltose and low molecular weight sugars. (Not Available in the USA)
A Kosher alpha-amylase enzyme used to produce maltose and dextrins that improve fermentation, baking volume, crumb structure and softness.
Hemicellulase and alpha-amylase activity acts on flour pentosans and starch to improve dough elasticity and volume of yeast-raised baked goods.
Powder enzyme blend used in flour, pre-mixes and bread improvers to reduce viscosity of dough gluten/pentosan complexes. SEBake Fresh enhances dough-rising capacity, increases loaf volume, and improves crumb structure.
SEBake Fresh L
Liquid enzyme blend used in flour, pre-mixes and bread improvers to reduce viscosity of dough gluten/pentosan complexes. SEBake Fresh enhances dough-rising capacity, increases loaf volume, and improves crumb structure.
As a replacement to chemical oxidizing agents and emulsifiers, SEBake Ox improves dough tolerance to shock and over-fermentation especially with low levels of ascorbic acid.
Improves dough stability, water absorption, bread volume and fermentation tolerance while enhancing crust, break and shred.
This Kosher, non-synthetic enzyme blend is a complement or replacement to emulsifiers; SEBake X’s hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure.
Contains triacylglycerol-ester hydrolase activity that acts on flour lipids to improve fermentation tolerance, increases dough stability and resistance to over-proofing of yeast-raised baked goods. Increases gluten strength, which results in a more stable dough and increased loaf volume. Most effective when combined with hemicellulase and/or alpha amylase.
A protease enzyme formulation for the treatment of special flours for biscuit and cracker making, which require low-protein levels.
A granulated protease enzyme used to produce food-protein hydrolysates with reduced viscosity, improved solubility, flavor, nutritional, and emulsifying characteristics.
A pentosanase (xylanase) based enzyme blend that acts on flour pentosans to soften and reduce the viscosity of bread dough and batters.
When added to light-flour containing batters, SEBake CLX reduces mixing time and improves the volume of leavened baked goods. Softens and increases crumb fineness.
A Kosher glucoamylase enzyme used to produce extra glucose and limited dextrinization of starch carbohydrates. Results in better crust color and crumb softness.
Developed for low gluten flour or weak flour, SEbake BX20P improves the machine handling characteristics of straight/no-time bread dough, and finished bread quality such as loaf volume and crumb structure.
SEBake GO is a bread-improving enzyme preparation. It is a food-grade, fungal enzyme produced by controlled fermentation of a non-GMO strain of Aspergillus. This enzyme is Kosher, non-synthetic and can be used to produce certified organic baked goods. SEBake GO contains glucose oxidase activity that acts on flour, gluten-proteins to produce stronger, morestable doughs.
Mike and Jason will be hawking enzymes at booth #27, stop on by!
Jim Titus Director of International Sales will be attending to chat about all your enzyme needs at booth # 720.