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.