Crumb Structure & Dough Strengtheners

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SEBake GO ECO- phospholipase

SEBake EG6 can reduce egg content in cake recipes without significantly affecting cake volume, softness and mouth feel.

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SEBake PF- phospholipase

SEBake PF can be used to strengthen the dough, improve dough mixing tolerance & machinability, as well as to enhance the gas retention capacity of the dough.

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SEBake L80- Fungal Lipase

SEBake L80 is a fungal lipase preparation for dough strengthening, improved whiteness and finer crumb structure.

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SEBake L80
lipase

SEBake L80 is a lipase that can be used to strengthen dough, improve dough mixing tolerance & machinability, as well as to enhance the gas retention capacity of dough.

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SEBake GO Eco
glucose oxidase

SEBake GO Eco can reduce egg content in cake recipes without significantly affecting cake volume, softness and mouth feel.

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SEBake PF
phospholipase

SEBake PF is a phosphilipase that can be used to strengthen the dough, improve dough mixing tolerance & machinability, as well as to enhance the gas retention capacity of the dough.