Our baking enzymes offer Life and Freshness to your products.

Amylase: Concentrated Fungal Alpha Amylase which maximises the fermentation process to obtain an even crumb structure and a high loaf volume


Xylanases: Concentrated Fungal Xylanases which maximises easier dough handling and improved crumb structure.


Maltogenic alpha amylase: Improves shelf life


Lipase: Oxidises free sulphydryl groups in gluten to make weak doughs stronger and more elastic.    

Wheat Milling

• Bleaching of wheat flour
• Whole wheat bread
• High fibre bread
• Sandwich bread
• Flat breads of middle east and west Asia
• Converting low gluten flours to high strength flours
• High water absorption
• Whole wheat milling with zero bran and improved functionality of flour