Cereal Enzymes – Biscuits

Cereal Enzymes – Biscuits and Crackers

Fungal Protease: Bakezyme PPU 9500 Softening strong gluten, increases dough extensibility, improves machinability and pan flow.
Bacterial Protease: Bakezyme B 500 For the treatment of biscuit flours, improves rheological properties and dough machinability.
Papain: Collupulin Softening strong gluten flour, improves machinability and avoids cracking.