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Product Description

                           A  D V A N T A G E S

a.     VOLUME INCREASES

b.     PROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.

c.      INCREASES FERMENTATION TOLERANCE.

d.     INCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHENING.

e.     INCREASES FLOUR STABILITY, FLOUR CORRECTION.

f.       EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.

g.     STALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.

h.     IMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.

i.        SPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGTH, IF REQUIRED.

j.       IMPROVEMENT IN CRUST COLOUR.

k.     INCREASES OVEN SPRING RESULTING IN GREATER VOLUME.

l.        INCREASES CRISPINESS IN BISCUIT PRODUCTS.

m.  IMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.

n.     IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN SPRINGS.

o.     INCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKERY PRODUCTS

            IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.

 


H K ENZYMES AND BIOCHEMICALS PVT LTD

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H K ENZYMES AND BIOCHEMICALS PVT LTD
C-409, Upvan Tower CHSL, Upper Govind Nagar, Mumbai - 400097, Maharashtra, India
Phone :+918037303660
Mr. Piyush Doshi (Director)
Mobile :918037303660
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