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