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.
Gluten Strengthening Enzymes
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.
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.