Dough Extensibility & Gluten Modification

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SEBake PP- Protease

SEBake PP is a traditional protease preparation for gluten modification in production of biscuits, cookies and wafers.

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SEBake NP- Protease

SEBake NP is a neutral protease preparation for gluten modification in production of biscuits and cookies.

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SEBake Crisp – Protease

SEBake Crisp is a protease preparation for gluten correction in wafers and fermented biscuits.

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SEBake Crisp Plus- Combination of protease & xylanase

SEBake Crisp Plus is a protease & xylanase preparation for gluten correction in wafers and fermented biscuits.

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SEBake Fresh B10-Maltgenic amylase

SEBake Fresh B10 ensures minimal spoilage and returns, thus reducing costs and improving profitability.

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SEBake Crisp Plus
bacterial protease, xylanase

SEBake Crisp Plus is a bacterial protease and xylanase used primarily for the treatment of wheat flours that are intended for wafer and fermented biscuit production.

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SEBake NP
bacterial protease, xylanase

SEBake NP is a nuetral protease used primarily in baking for moderate softening of wheat gluten for treatment of flours that are intended for biscuits, wafers, crackers and cookie production.

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SEBake PP
plant protease

SEBake PP is papain used primarily in baking for moderate softening of wheat gluten for production of biscuits, wafers, crackers and cookie production.