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BREADMAKING

BREADMAKING


Industrialization of breadmaking has made necessary the use of products that allow keeping the quality constant. Enzymes have become an important factor in this industry since they are used to increase freshness and storage life, facilitate batter manipulation and aid controlling bread color, texture, flavor, humidity and volume.
Our products are fundamentally made of oxidant agents, emulsifiers and enzymes. By using these raw materials we achieve better tolerance to fermentation, kneading time reduction, greater performance and final product quality standardization, regardless flour variation and process conditions. Finally, we have created the first white bread improving agents without potassium bromate (oxidant agent considered as carcinogen by WHO). FOR MORE INFORMATION

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