Flour Correction Enzymes
Fungal Xylanase Enzyme
SEBake FX is especially useful in improving bread volume, crumb structure and whiteness.
SEBake X5 P
Fungal Alpha Amylase
SEBAmyl X5P can be used as an ingredient in bread improvers and bakery mixes and for supplementing and standardizing natural alpha-amylase activity of native flour produced in flour mills.
SEBake AX promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough.