Products

PRO FRESH keeps products fresher for longer and extends their shelf life. Over time, it improves the freshness and softness.

Monozyme BISC promotes dough extensibility and suppleness.

GLUTEN BOOSTER is a supplement. Dough structure is strengthened. Improves dough strength and mixing. Allows for the addition of less gluten (up to 50 percent less). Improves the consistency of the dough while it is proving. Allows for even distribution of additions in dough.

VOLUME UP will boost the development and volume of finished goods. Enhances and ensures dough fermentation. Improves product development while baking. It keeps its volume and shape. It is suitable for frozen foods.

AIT Ingredients Monozyme H 10 ensures better water absorption in the dough and improves dough extensibility and tolerance (gluten network stabilization). Bread volume is increased.

MAXI SOFT enhances crumb softness and spring. Enhances eatability and the sensation of freshness. It strengthens the dough.

Monozyme moelleux has an antistaling effect by preventing starch retrogradation, similar to fungal amylase.

PRO  Improves tolerance and machinability and ensures that finished products are consistent. Enhances product consistency (volume, shape, appearance). Adjusts for variations in flour quality. Allows for process flexibility. Increases output.

Monozyme TG strengthens the gluten network.

Multazyme moelleux is extremely useful for sandwich bread and brioches. Improves the crumbs' quality and extends their shelf life.

H+ EXPERT Improves dough water absorption and keeps finished products from drying out. Additional water absorption ranges from 1% to 10%. (depending on the process). There are no negative effects on the dough (stickiness, slackness). Increases profit and yield. A novel cereal-based solution.

AIT Ingredients Monozyme A 54 promotes fermentation by softening dough and lengthening pastes. Promotes oven development and good crust color.

Multazyme Optimale It increases the volume and improves the stability of dough that requires long fermentation periods.