Composition: Xylananase
Properties: Ensures better absorption of water in the dough and improves dough extensibility as well as tolerance (stabilization of the gluten network). Increases bread volume.
Applications: Bakery
Products
Monozyme H10
Monozyme LPX50
Composition: Lipase
Properties: Tolerance for long fermentation periods. Gives volume to breads and makes the crumbs finer
Applications: Bakery
Monozyme GO 1500 and GO 10000S
Composition: Glucose-oxidase
Properties: Capable of replacing ascorbic acid to high percentage, Increase the strength and tolerance of dough in different bread making methods. Reinforces the gluten network and improves firmness and stability of the dough.
Applications: Bakeries.
Monozyme MR
Composition: Amylase.
Properties: Helps on reducing Hagberg's falling number (malt replacer)
Applications: Bakery
Monozyme AMG SP2E
Composition: Amyloglucosidase.
Properties: Exclusive production of glucose that increases the color of the crust (Maillard reaction)
Applications: Bakery
Monozyme AP
Composition: Amylase
Properties: Improves smoothing speed and enhances dough extensibility. Boosts rising speed and increases bread volume. Extends shelf life. Makes easier products regularity
Applications: Bakery
Monozyme H40
Composition: Bacterial Xylanase
Properties: Increases the volume of bread, improves the extensibility of the dough
Applications: Bakery
Monozyme BISC
Composition: Protease.
Properties: Promotes extensibility of the dough and suppleness.
Applications: Viennoiseries, Biscuit making.
Properties: Promotes extensibility of the dough and suppleness.
Applications: Viennoiseries, Biscuit making.
Monozyme GR
Composition: Hemicellulase (Xylanase) on wheat flour support.
Applications: Flours, breads and bread making products
Monozyme TG
Composition: Transglutaminase.
Properties: Reinforces the gluten network.
Applications: Bakeries, Viennoiseries.
Properties: Reinforces the gluten network.
Applications: Bakeries, Viennoiseries.