Volume & Softness

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SEBake AX Xylanase
Suitable for All Baked Goods
  • Promotes Strong Gluten Network Formation
  • Stabilize Gluten Structure
  • Improves Gas Retention Capacity of Dough
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SEBake FX Fungal Xylanase
Suitable for All Baked Goods
  • Improves Bread Volume
  • Improves Crumb Structure
  • Improves Whiteness
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SEBake Fresh Enzyme Blend
Suitable for All Baked Goods
  • Prolong Softness
  • Extend Shelf Life
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SEBake Fresh 10P Maltogenic Amylase
Suitable for All Baked Goods
  • Prolong Softness
  • Improves Crumb Structure
  • Improves Quality
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SEBake Fresh B10 Maltogenic Amylase
Suitable for All Baked Goods
  • Promotes Minimal Spoilage
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SEBake BAP 80 Bacterial Amylase
Suitable for All Baked Goods
  • Retain Crumb Springiness
  • Retain Baking Volume
  • Prolong Softness
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SEBAmyl X5P Fungal Alpha-Amylase
Suitable for Flour Milling
  • Improves Fermentation
  • Improves Baking Volume
  • Improves Crumb Structure
  • Improves Softness
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SEBAmyl X75P Fungal Alpha-Amylase
Suitable for All Baked Goods
  • Improves Fermentation
  • Improves Baking Volume
  • Improves Crumb Structure
  • Improves Softness
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SEBAmyl X100P Fungal Alpha-Amylase
Suitable for All Baked Goods
  • Improves Fermentation
  • Improves Baking Volume
  • Improves Crumb Structure
  • Improves Softness
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SEBake FX Ultra Xylanase/Hemicellulase
Suitable for Dough Handling
  • Promotes Formation of Strong Gluten Network
  • Stabilize Gluten Structure
  • Improves Gas Retention
  • Improves Baking Volume
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SEBake AX Xylanase/Hemicellulase
Suitable for Dough Handling
  • Promotes Formation of Strong Gluten Network
  • Stabilize Gluten Structure
  • Improves Gas Retention
  • Improves Baking Volume