Improvers and sourdough
Enzymatic blends and dried sourdough to improve bakery processes and the quality of the baked goods

Our enzymatic improvers naturally replace chemical additives and emulsifiers such as E471 and E472 in the production of bread, pizza and baked goods, both industrial and artisan. They are mixes of fungal or bacterial enzymes with 100% natural ingredients, which allow to obtain clean label baked goods. With our enzyme improvers we ensure excellence in all the baking process: better performance during the baking process and the frozen bread production, superior taste and structure to the finished products, longer shelf-life.

Sourdough

Active Sourdough with wheat germ
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Active Sourdough with wheat germ

Dried wheat sourdough with wheat germ for bakery professionals.

Active Durum Wheat Sourdough
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Active Durum Wheat Sourdough

Dried durum wheat sourdough for bakery professionals.

Italian Sourdough for pizza
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Italian Sourdough for pizza

Dried sourdough for fast leavening

Natural improvers

Elite
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Elite

Universal enzymatic improver for bread, with a blend of latest generation enzymes.

Vivo Plus®
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Vivo Plus®

Enzymatic improver for a longer shelf life of soft bread and packaged bread.

Ox-Zero
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Ox-Zero

Natural anti-oxidant improver for bread and rich in fat baked goods.

Enzymatico
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Enzymatico

Universal improver to improve the performance of all kinds of bread and substitutes.

Panevivo
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Panevivo

Enzymatic improver to delay the staling process of bread.

Acrylenzymes NCC
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Acrylenzymes NCC

Enzymatic improver to reduce the formation of acrylamide up to 90%.

easycut
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easycut

Enzymatic improver for the machanized cutting of warm bread.

Celluzymes
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Celluzymes

Enzymatic improver to improve the performance of rich in fibre doughs.

M-zero
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M-zero

Natural improver to delay molds growth and increase shelf life.

3D enzymes
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3D enzymes

Enzymatic improver for crispy outside and soft inside bread.

Crispyenzymes
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Crispyenzymes

Enzymatic improver for incredibly crispy bread and baked goods.

Burgerenzymes Plus
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Burgerenzymes Plus

Enzymatic improver to increase the softness of burger buns.

Elasten NCC
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Elasten NCC

Enzymatic improver which realx gluten, giving extensibility to the dough.

Mokassino
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Mokassino

Enzymatic improver with a blend of malts, for dark bread without seeds.

Bruns
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Bruns

Universal improver to adjust the color of the crust.

Cracksticks
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Cracksticks

Universal improver to improve the performance of crackers and breadsticks.

Wrapenzymes
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Wrapenzymes

Universal improver to improve rollability of italian piadinas and tortillas.

Toastenzymes
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Toastenzymes

For the production of toast and sandwich bread.

Frozen bread line

Frozen
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Frozen

Enzymatic improver for managing all phases of dough freezing process.

Cristal
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Cristal

Enzymatic improver for unleavened frozen dough process.

Igloo
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Igloo

Enzymatic improver for pre-fermented frozen dough process.

Polar
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Polar

Enzymatic improver for parbaked frozen dough process.