Crumb Structure & Dough Strengtheners
SEBake GO ECO- phospholipase
SEBake EG6 can reduce egg content in cake recipes without significantly affecting cake volume, softness and mouth feel.
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.
SEBake L80- Fungal Lipase
SEBake L80 is a fungal lipase preparation for dough strengthening, improved whiteness and finer crumb structure.