High Fiber Bread
SEBake CLX Cellulase
Suitable for All Baked Goods
- Soften Dough Structure
- Improves Dough Quality
- Improves Gas Retention Abilities
SEBake PH 50 Phytase
Suitable for All Baked Goods
- Enhances Bread Volume
- Improves Dough Elasticity
- Enhances Dough Stability and Strength
- Improves Crumb Structure
SEBake CEL Fungal Cellulase
Suitable for All Baked Goods
- Improves Dough Elasticity
- Improves Dough Volume
- Enhances Dough Stability and Strength
- Improves Crumb Structure