Προϊόντα

Composition: Bacterial Xylanase

Properties: Increases the volume of bread, improves the extensibility of the dough

Applications: Bakery

Composition: Xylanase

Properties: Increases volume of the bread and provides good elasticity on the dough

Applications: Bakery

Composition: Transglutaminase and Glucose-oxidase.

Properties: Makes it possible to limit the addition of gluten by making dough stronger and more tolerant.

Applications: Bakeries, Viennoiseries.

Composition: Xylanase, Amylase, Lipase

Properties: Improves dough properties and fermentation as well as the color of the crust and bread cutting

Applications: Bakery

Kapgel is a pregelatinized starch with cold-water swelling capabilities.

Applications: Fillings, Baked goods.

Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration, Gluten Free.

Kapgel is a pregelatinized starch with cold-water swelling capabilities.

Applications: Fillings, Baked goods.

Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration.

Creamgel is a pregelatinized starch with cold-water swelling capabilities.

Applications: Soups and sauces, Fat-reduced food products, Baked goods, Cream.

Benefits: Viscosity/texture control, thickening agent, Stabilization of emulsions, Fat replacer, Creamy, Smooth mouth feeling.

Creamgel is a pregelatinized starch with cold-water swelling capabilities.

Applications: Soups and sauces, Fat-reduced food products, Baked goods, Cream.

Benefits: Viscosity/texture control, thickening agent, Stabilization of emulsions, Fat replacer, Creamy, Smooth mouth feeling, Gluten Free.