Baking
Enzymes
These enzymes are used to
modify dough handling properties, increase shelf life,or
modify flavor.
FRESH-N®
A uniquely formulated heat resistant alpha amylase from B. subtilis to extend shelf life in baked goods. Available
as a powder.
ENZECO® FUNGAL PROTEASE
A concentrated enzyme preparation derived from Aspergillus
oryzae with minimal alpha amylase activity.
ENZOBAKE®
A powdered enzyme preparation derived from Aspergillus
oryzae with balanced protease and alpha amylase activity.
ENZECO® GLUCOAMYLASE L
A glucoamylase derived from Aspergillus niger. (Available
as a powder on request).
ENZECO® BAKING ENZYME 1000
A fungal maltogenic amylase with a pH optimum of 4.5-5.0,
used to extend the shelf life of bread and baked goods.
It
is an excellent product for sour dough products.
ENZECO® XYLANASES
(AKA PENTOSANASES)
XYLANASE S200
XYLANASE
AN 900
XYLANASE
BSX
XYLANASE
S CONCENTRATE
Enzyme preparations produced from Trichoderma longibrachiatum
(aka T. reesei), Aspergillus niger, and
Bacillus subtilis. All are high in pentosanase activity
but have different degrees of activity against soluble or
insoluble pentosans.
For additional information please click on the below link
and download a PDF file.
Report
from the AIB on the use of Xylanase with Flour Tortillas
ENZECO® FUNGAL ALPHA AMYLASE
An Aspergillus oryzae carbohydrase available at
up to 125,000 SKB per gram. Other custom blends available.
ENZECO® BROMELAIN 1:10
ENZECO® BROMELAIN 240
ENZECO® BROMELAIN
CONCENTRATE
An aggressive protease derived from pineapple. Activity on
gluten is quite rapid and irreversible. Excellent for certain
crackers or continuous mix bread. Activity may be customized
to meet the application and dosage constraints.
LIQUIPANOL® and PANOL®
Liquid and powder forms of papain. This protease is more agressive
than fungal proteases but not as rapid as Bromelain in the
hydrolysis of gluten. It is useful in certain cracker formulas
and in some no-time dough systems.
ENZECO® NEUTRAL BACTERIAL PROTEASE BL490
A bacterial protease composed of neutral and alkaline protease
activities. It is a liquid preparation designed for
crackers
and cookies. Excellent when hydrolysis
of gluten is required. BL490 is also used when bromelain
is too rapid, fungal
protease is too slow or, is out of its pH optimum. An
example would be production of soda crackers.
These
suggestions and data are based on information we believe to
be reliable They are offered in good faith but without guarantee
since conditions and methods of use of our products are beyond
our control. Suggestions for use of our products should not
be understood as recommendations that they be used in violation
of any patents or government regulations.
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Click
above to download the free Acrobat Reader Software.
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