Foodzyme A is a group of amylases which can improve oven spring, softness and extensibility
Hemicellulase increase volume, tolerance, improve baking performance of flour
Protease used in the bakery to improve biscuits texture, improve processing characteristic and improve wafer texture.
Lipase can improve softness, fine regular crumb structure, stability and tolerance
Glucose Oxidase which can improve stability and handling
FoodZyme TG110, FoodZyme TG80, FoodZyme TG MAX.
FoodBake is a group of customized enzymes will keep elastic and strengthen gluten structure.
FoodGold is a group of modified food ingredients which are used in the baking industry.