- Bakezyme HSP6000 – Fungal hemicellulase
- Bakezyme BXP5001 – Bacterial hemicellulase
- Bakezyme XCell – cellulase
- Bakezyme FXP1500 – Thermostable xylanase
- Improves dough stability and tolerance, higher oven spring, increased crumb softness and high baking volume
- Improves dough handling properties (less sticky doughs)
- Hemi cellulases can be used in formulations and improvers to improve Proofing and fermentation tolerance
- Hemi-cellulases provide improved appearance, improved softness, improved crumb structure
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za