fungal

α-amylase

It hydrolyzes damaged starch into dextrin and maltose. The use of amylase provides a source of sugar for yeast fermentation. The increased sugars also improve flavor and enhance crust color.

glucose oxidase

It works on gliadins and gluten in the flour to strengthen the gluten network.

LIPASE LIP100

It hydrolyzed triglycerides in flour to increase the softness and whiteness of the bread.

LIPASE LIP400

It hydrolyzed phospholipids in flour to increase the stability of the dough and give bigger volume.

LIPASE LIP500

It contain both phospholipase and triglyceride lipase.

Xylanase XYL200

It hydrolyzed xylan (1,4)-β-D-xylosidic bond in flour to increase the loaf volume.

Xylanase XYL50

It hydrolyzed xylan (1,4)-β-D-xylosidic bond in flour to increase the loaf volume.

Maltogenic amylase MAM100

It is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods.

Protease BHP-50

It is specifically used to reduce dough resting time，improve dough extensibility and dough handling in biscuit and crackers.

Baker FB Mosh

It helps to maintain the freshness of baked goods