TYPE -Glucose Oxidase
· VOLUME INCREASES
· PROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.
· INCREASES FERMENTATION TOLERANCE.
· INCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHING.
· INCREASES FLOUR STABILITY, FLOUR CORRECTION.
· EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.
· STALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.
· IMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.
· SPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGTH, IF REQUIRED.
· IMPROVEMENT IN CRUST COLOR.
· INCREASES OVEN SPRING RESULTING IN GREATER VOLUME.
· INCREASES CRISPINESS IN BISCUIT PRODUCTS.
· IMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.
· IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN SPRINGS.
· INCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKERY PRODUCTS.
· IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.
The information of chemical / Industrial grade Product given above is set in good faith and for guidance only. Users should conduct their own tests to determine the stability and suitability before consume and as per Govt / Non Govt. law/rules.no legislative liability /responsibility what so ever in any nature on our Company’s Part. Not for Fertilizer / Agriculture/ Pesticide use or do not use which is Prohibited By Various Government Department / NGO.