SEBake SR™ – Patent-Pending Enzyme Blend for Sugar Reduction in Baking
SEBake SR™ is a cutting-edge enzyme blend designed to reduce sugar usage in baked goods while maintaining sweetness. By catalyzing the hydrolysis of starch and dextrins, SEBake SR™ produces simple sugars like glucose, contributing to sweetness and enhancing baking performance.
Benefits of SEBake SR™
- Sugar Reduction: Effectively reduces the use of sugar in baked goods without compromising sweetness.
- Enhanced Baking Performance: Improves crust color, oven spring and crumb structure for superior quality.
- Improved Sensory Qualities: Enhances texture and sensory attributes such as taste, chewiness, crumb grain, crust color, resilience, softness, foldability, springiness and cohesiveness.
- Versatility: Supports production of low-calorie and gluten-free baked goods.
Applications
SEBake SR™ is ideal for bakers seeking to reduce sugar in a wide variety of products while maintaining taste, texture and appearance. It’s ideal for clean-label, low-calorie or gluten-free baked goods.
Dosage Guideline
SEBake SR™ is added to the flour at the beginning of the mixing process. The recommended dosage range is 250 to 400 ppm (on a weight/weight basis of flour quantity). Dosage may vary depending on factors such as flour quality, desired sweetness and specific quality of the baked goods.
We strongly recommend conducting bake tests to determine the optimal dosage for your applications.
Elevate Your Baking with SEBake SR™
SEBake SR™ helps bakers create healthier, reduced-sugar products without compromising quality or flavor. Achieve exceptional results with this innovative, patent-pending enzyme blend!
