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.