The enzymes used in our enzymatic improvers for bread-making are the result of intensive research made on an international scale and an accurate selection in the reference field.
Lab tests and daily trials ensures functionality and activity of our enzymes, giving us the experience and the right know how to formulate and produce innovative blends with quality, at competitive costs and at the same time offering top quality end performance for the industrial and artisanal bread making sector.
WHAT ARE ENZYMES? Improvers of fungal or bacterial origin that naturally replace chemical additives and emulsifiers such as E471 and E472 in bread, bakery and pastry products. Our enzymatic blends allow to solve every problem and satisfy every need in baking and confectionery: crispness, softness, increased shelf life, delayed cooling, extensibility, gilding, palatability, resilience, alveolation.
Our improvers for baked products are all natural and clean label. You will improve both industrial and artesanal production.
Check the NEWS section of our Website: you will find many ideas and recipes about how to use our products with originality for bread and bakery products always new and tasty!