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Baking Enzymes

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.

Dough Handling & Volume Increase

SEBake AXFungal 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 UltraBacterial 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 FXFungal Xylanase Enzyme

Improved Water Binding in Whole Wheat Flour

SEBake WA

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.

Increased Flour Extractability and Nutritional Value

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.

Prolonged Softness

SEBake Fresh 1.5P/10P/LMaltogenic Amylase

A kosher certified, maltogenic amylase, which effectively hydrolyzes starch in flour, producing maltose and low molecular weight sugars. (Not Available in the USA)

SEBake Fresh

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.

Dough Strengthening

SEBake GO/GO ECOGlucose Oxidase Enzyme

Improves dough stability, water absorption, bread volume and fermentation tolerance while enhancing crust, break and shred.

Improved Whiteness, Finer Crumb Structure

SEBake L80Lipase 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 LFPhospholipase 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.

Gluten Correction in Biscuits and Wafers

SEBake PPProtease 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 CrispProtease 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 NPNeutral 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.

High Fiber

SEBake CLX

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 RyeCellulase Enzyme

Increased Volume and Softness

SEBAmyl X5P/X100P/X140PFungal 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.

Sugar Replacement, Improved Crust Color

SEBake GA 800Glucoamylase 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.

Company News

Come Visit Us at SupplySide West! Booth # 26136

Come see our new booth and the Specialty Enzymes team at booth # 26136 in Las Vegas, NV from October 8-9.  Look forward to seeing you there!  

PaperCon 2014

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!

Specialty Enzymes & Biotechnologies
13591 Yorba Ave., Chino, CA 91710
Phone: 909-613-1660 | Fax: 909-613-1663
©Copyright 2014 Specialty Enzymes & Biotechnologies.
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