Volume & Softness

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SEBake AX- Xylanase

SEBake AX promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough.

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SEBake FX- Fungal Xylanase

SEBake FX is especially useful in improving bread volume, crumb structure and whiteness.

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SEBake Fresh- Enzyme Blend

SEBake Fresh is an amylase preparation for prolonged softness and extended shelf life of baked goods.

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SEBake Fresh 10P – Maltogenic amylase

SEBake Fresh 10P helps produce softer, superior quality baked goods that retain their crumb springiness and softness over longer periods of time.

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SEBake Fresh B10-Maltgenic amylase

SEBake Fresh B10 ensures minimal spoilage and returns, thus reducing costs and improving profitability.

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SEBake BAP 80
bacterial amylase

SEBake BAP 80 is a bacterial amylase used to produce softer, superior quality baked goods that retain their crumb springiness and softness over longer period of time.

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SEBAmyl X5P
fungal alpha amylase

SEBAnyl X5P is a fungal alpha amylase used to improve fermentation, baking volume, crumb structure and softness.

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SEBAmyl X75P
fungal alpha amylase

SEBAmyl X75P is a fungal alpha amylase used to improve fermentation, baking volume, crumb structure, and softness. 

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SEBAmyl X100P
fungal alpha amylase

SEBAmyl X100P is a fungal alpha amylase used to improve fermentation, baking volume, crumb structure, and softness. 

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SEBake FX Ultra
xylanase / hemicellulase

SEBake FX Ultra promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough.

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SEBake AX
xylanase / hemicellulase

SEBake AX promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough