Products

TopSweet Fresh Cake Plus V is an innovative enzyme system which is based on osmotolerant amylases that keep their functionality even at high levels of sugar and fat.

TopSweet Cream Raspberry GF is a fresh cream stabilizer without gelatine for gateaux and desserts.

TopBake Gluten Enhancer 21 makes it possible to use low gluten soft wheat or work in non-bread flours without loss of baking quality and to do without vital wheat gluten.

TopSweet Cream Neutral GF is a fresh cream stabilizer without gelatine for gateaux and desserts.

TopBake Gluten Enhancer 22 makes it possible to use low gluten soft wheat or work in non-bread flours without loss of baking quality and to do without vital wheat gluten.

TopSweet Cream Strawberry GF is a fresh cream stabilizer without gelatine for gateaux and desserts.

TopSweet Cream Lemon GF is a fresh cream stabilizer without gelatine for gateaux and desserts.

Saltase can be used to stabilize the dough structure and enhance the baking performance.

TopBake Gluten Enhancer AS makes it possible to use low gluten soft wheat or work in non-bread flours without loss of baking quality and to do without vital wheat gluten.

TopBake Gluten Enhancer 16 makes it possible to use low gluten soft wheat or work in non-bread flours without loss of baking quality and to do without vital wheat gluten.

Saltase Plus is prepared by combining the enzymes from Saltase with a balanced mixture of potassium chloride and yeast extract. This gives the baked goods a pleasant, salty note without a bitter off -taste.