Sugar Replacement, Improved Crust Color Enzymes

All Sugar Replacement Improved Crust Color Enzymes

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

Supplyside West 2016- Booth #R123

We look forward to seeing everyone at the SupplySide West Show at the Mandalay Bay in Las Vegas, NV from October 6-7.  Come see the Specialty Enzymes team at Booth #R123!

Infusion Mashing for Brewing

Infusion Mashing – I do not have an exact definition for this one, but here is an interpretation. “Is the process of achieving your mash temperatures by adding measured amounts of water...

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