BIOLOGICAL SOLUTIONS OF FOOD PROCESSING
ENZYMES FOR BAKING
Enzymes play an essential part in modern baking technology and have done so for many years. In many
baking improver formulations enzymes are key technology products. Enzymes used as processing aids in
baking are the key differentiation factor for bakery improver manufacturers and a great source of product
innovations and differentiation.
Our enzymes can help you in many ways, such as in process optimization, better dough handling, narrower
process control, increased process speeds, cost effective flour standardization and lowering the cost in use
of currently used ingredients or additives.
|FUNGAL ALPHA AMYLASE|
|TLP – WZYME(A mixture of fungal alpha amylase and xylanase)|
|TLP – BSZYME (Biscuit Enzyme)|
|TLP – COZYME (Cookizyme)|
Advantages of ice cream enzymes are they enhance the flavor of the products resulting in richer and
creamier ice cream.
|ICE CREAM SOLUTIONS|
|TLP – CRM|
|TLP – SFT MIX|
|TLP – TKZYME|