Developed for low gluten flour or weak flour, SEbake BX20P improves the machine handling characteristics of straight/no-time bread dough, and finished bread quality such as loaf volume and crumb structure.
Weak or Low Gluten Flour Enzymes
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.