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 EnzymesProduct Spotlight SEBake GOSEBake 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. |
Specialty Enzymes & Biotechnologies
13591 Yorba Ave., Chino, CA 91710
Phone: 909-613-1660 | Fax: 909-613-1663
13591 Yorba Ave., Chino, CA 91710
Phone: 909-613-1660 | Fax: 909-613-1663
©Copyright 2012 Specialty Enzymes & Biotechnologies.
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