SEBake Fresh Ultra
High Performing Maltogenic Amylase for Production of Baked Goods
SEBake Fresh Ultra acts on starch to produce maltose, and create oligosaccharides with a range of DP 2 to 7. The shortening of amylopectin chains by SEBake Fresh Ultra reduces the retrogradation tendency (staling) of amylopectin, thus delaying the process of starch retrogradation and increasing freshness and shelf life.
SEBake Fresh Ultra is a unique amylase in that it survives starch gelatinization, completes its action at 80ºC, and then is inactivated during the baking process. Its unique temperature profile makes SEBake Fresh Ultra highly effective yet difficult to overdose. The benefits of SEBake Fresh Ultra include:
- Longer shelf life
- Improves and retains crumb springiness, and softness of baked goods over a longer period of time
- Minimal spoilage and returns
- Lower production cost & improved profitability
SEBake Fresh Ultra is added to the flour at the beginning of the mixing process and is recommended to use in a dose range of 10 to 100 ppm (on w/w bases of flour quantity). However, this is only indicative. We advise that bakers should carry out bake tests using SEBake Fresh Ultra to accomplish desired results.