Improved Whiteness, Crumb Structure & Dough Strengtheners

SEBake PF Phospholipase
Suitable for Dough Handling
- Promotes Strengthening of Dough
- Improves Tolerance and Machinability
- Enhances Gas Retention Capacity of Dough

SEBake L80 Fungal Lipase
Suitable for Dough Handling
- Promotes Strengthening of Dough
- Improves Whiteness
- Promotes Finer Crumb Structure

SEBake L80 Lipase
Suitable for All Baked Goods
- Promotes Strengthening of Dough
- Improves Dough Tolerance
- Enhances Gas retention Capacity of Dough

SEBake GO Glucose Oxidase
Suitable for Dough Handling
- Improves Whiteness
- Oxidizes Glucose
- Promotes Strengthening of Dough
- Promotes Tightens Proteins

SEBake GO ECO Glucose Oxidase
Suitable for Dough Handling
- Improves Whiteness
- Oxidizes Glucose
- Promotes Strengthening of Dough
- Promotes Tightens Proteins

SEBake PF Phospholipase
Suitable for Dough Handling
- Reduces the Use of Emulsifier
- Promotes Strengthening of Dough
- Improves Dough Tolerance
- Enhances Gas Retention Capacity of Dough