Volume & Softness
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.
SEBake FX- Fungal Xylanase
SEBake FX is especially useful in improving bread volume, crumb structure and whiteness.
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.
SEBake Fresh B10-Maltgenic amylase
SEBake Fresh B10 ensures minimal spoilage and returns, thus reducing costs and improving profitability.