slide 1 slide 2

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.

Baking Solutions
FUNGAL ALPHA AMYLASE
XYLANASE
TLP – WZYME(A mixture of fungal alpha amylase and xylanase)
TLP – BSZYME (Biscuit Enzyme)
TLP – COZYME (Cookizyme)


ICE CREAMS
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



Our Diverse Line of Enzyme Products: