THE ART OF CREATING STABLE ENZYME-MATRIX INTERACTIONS
Enzymes are well-known to be highly effective and efficient initiator of reactions for a wide variety of processes, including the baking processes.
We use matrix encapsulation principles to apply specific enzymes for baking applications
- Knowledge in baking processes used around the world
- Laboratory tests designed according to the circumstances in the plant to value the functionality of the enzymes
- Experts in recognizing negative influences and synergies of specific enzyme combinations
- Many years of experience for the building of our micro-ingredients knowledge database focused on baking enzyme applications
- Selection of unique enzymes applied for other food applications
- Custom-made solutions from 30- to 20.000 ppm dosage
- Short line from R&D to TSS, focus on industrial bakeries
