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.
SEBake AX – Fungal Xylanase Enzyme
Food grade, Kosher-certified fungal xylanase preparation which promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough.
SEBake BX Ultra – Bacterial Xylanase Enzyme
Food grade, Kosher-certified bacterial xylanase preparation which promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough.
SEBake FX – Fungal Xylanase Enzyme
Food grade, Kosher-certified esterase preparation which is used as a natural water binding enzyme in cereal grain flours. This product is especially useful in increasing the water binding capacity of weak flours, thus improving texture and volume.
SEBMill WW XS3
Food grade, Kosher-certified fungal esterase which is designed to aid wheat milling operations, especially roll milling. It helps reduce endosperm loss, increases flour extractability and results in improved flour characteristics and nutritional value.
SEBake Fresh 1.5P/10P/L – Maltogenic Amylase
A kosher certified, maltogenic amylase, which effectively hydrolyzes starch in flour, producing maltose and low molecular weight sugars. (Not Available in the USA)
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 GO/GO ECO – Glucose Oxidase Enzyme
Improves dough stability, water absorption, bread volume and fermentation tolerance while enhancing crust, break and shred.
SEBake L80 – Lipase Enzyme
Food grade, Kosher-certified lipase preparation, which can be used to strengthen dough, improve dough mixing tolerance and machinability, as well as to enhance the gas retention capacity of dough. As a result, the finished baked goods are whiter, have a more uniform crumb structure and exhibit significantly increased volume.
SEBake LF – Phospholipase Enzyme
Phospholipase enzyme which can be used to strengthen dough, improve dough mixing tolerance and machinability, as well as enhance gas retention capacity of dough. As a result, the finished baked goods are whiter, have a more uniform crumb structure, and exhibit significantly increased volume. This product is used for effective replacement of chemical dough strengthening emulsifiers such as DATEM, SSL and CSL.
SEBake PP – Protease Enzyme
Food grade, Kosher-certified protease preparation derived from the latex of immature papaya fruit, Carica papaya. This product is used primarily in baking for moderate softening of wheat gluten for production of biscuits, wafers, crackers, and cookies.
SEBake Crisp – Protease Enzyme
Food grade, Kosher-certified protease preparation which is used primarily for the treatment of wheat flours that are intended for cookie and cracker production. This products helps to improve the crispness and overall quality of cookies and crackers.
SEBake NP – Neutral Protease Enzyme
Food-grade, Kosher-certified neutral protease preparation which is used primarily for moderate softening of wheat gluten for treatment of flours that are intended for biscuits, wafers, crackers, and cookie production.
SEBake CLX helps to soften dough structure, especially in baked goods containing high levels of fiber. Improves quality of dough and improves its gas retention abilities.
SEBake Rye – Cellulase Enzyme
SEBAmyl X5P/X100P/X140P – Fungal Alpha Amylase
Food grade, Kosher-certified fungal alpha amylase preparation which can be used as an ingredient in bread improvers and bakery mixes. The use of this product results in improved fermentation, baking volume, crumb structure and softness.
SEBake GA 800 – Glucoamylase Enzyme
Food grade, Kosher-certified glucoamylase enzyme which helps produce larger amounts of glucose from the dextrins formed during proofing and fermentation. This glucose is then utilized by yeast, which in turn produce greater amounts of gas, improving oven spring, crust color, and crumb structure of bread.
In dough with high sugar content, SEBake GA 800 can reduce or replace the need for added sugar, producing breads with reduced sugar content.
Specialty Enzymes will be exhibiting at PaperCon in Nashville, TN and sharing the benefits of enzymes for pulp & paper! Come visit us April 27-30 - Booth #804!
Catch Mike and Jason at the upcoming ADI Conference, April 1-2. They will be speaking about "The Principles of Mashing" and chatting about enzymes.