Improved Whiteness, Crumb Structure & Dough Strengtheners

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SEBake GO ECO Phospholipase
Suitable for Cakes
  • Reduce Egg Content
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SEBake PF Phospholipase
Suitable for Dough Handling
  • Promotes Strengthening of Dough
  • Improves Tolerance and Machinability
  • Enhances Gas Retention Capacity of Dough
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SEBake L80 Fungal Lipase
Suitable for Dough Handling
  • Promotes Strengthening of Dough
  • Improves Whiteness
  • Promotes Finer Crumb Structure
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SEBake L80 Lipase
Suitable for All Baked Goods
  • Promotes Strengthening of Dough
  • Improves Dough Tolerance
  • Enhances Gas retention Capacity of Dough
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SEBake GO Glucose Oxidase
Suitable for Dough Handling
  • Improves Whiteness
  • Oxidizes Glucose
  • Promotes Strengthening of Dough
  • Promotes Tightens Proteins
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SEBake GO ECO Glucose Oxidase
Suitable for Dough Handling
  • Improves Whiteness
  • Oxidizes Glucose
  • Promotes Strengthening of Dough
  • Promotes Tightens Proteins
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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
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