Products in Enzymes & Starter Cultures: Cakes

Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).

Ailazyme® GOX is obtained from Trichoderma reesei and is an oxidizing enzyme. Ailazyme® GOX is used for the treatment of flour and for the production of bread improvers. Ailazyme® GOX is providing improved gluten strengthening with improved dough stability. The fermentation stability and fermentation tolerance are optimized and improved, This is e.g. important for long fermentation processes and frozen dough applications, as well for using weak wheat flours. The dough properties are dry and stable, possible dough stickiness is clearly reduced.

Ailazyme® LP is a lipolytic enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Trichoderma reesei. Ailazyme® LP is used for the treatment of flour and for the production of bread improvers. Using Ailazyme® LP ensures dry and fluffy doughs, which are easily to process due to the improved machine ability. Furthermore, you will obtain improved dough and fermentation stability. The natural function of Ailazyme® LP is to act on carboxylic ester bonds hydrolyzing triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol. In addition, Ailazyme® LP also acts on certain non-natural substrates such as esters. Ailazyme® LP acts preferentially on ester bonds at the sn-1 and sn-3 position of the triglyceride structure.

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.

ACH Food & Nutrition Fresh Active Yeast gives a traditional rise to bread recipes. It is used in Traditional bread recipes.

FRESH-N® Heat resistant alpha amylase derived from B. liquifaciens (formerly B. subtilis) helps retainmoisture and aroma and extends the shelf-life of low fruit content fruit cakes, brownies and date bars. Theenzyme also is recommended for use in sweet goods such as sweet rolls, coffee cakes and similar products aswell as bread, buns and cake mixes.

Ezbake Technologies Ezdonut Conditioner Ii is an all natural donut conditioner for shelf life extension and fat reduction. This label friendly product enables up to 3% fat absorption reduction in cake donuts, yeast raised donuts and Honey Buns. ezDONUT CONDITIONER II extends the shelf-life several days naturally.

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

Ezbake Technologies Cookie & Cake Conditioner is an all natural label friendly cookie dough and cake batter conditioner for shelf life extension and/or fat reduction. This enhances the flavor, color, and texture of no fat, low fat and full fat cookies, brownies and cakes naturally.