ACTIVOZYME-FAA

ACTIVOZYME-FAA is fungal α amylase for raising ability of wheat flour used in bread production. Amylase is s hydrolytic enzyme that breakdown starch into dextrin and sugars

Function

Anti-staling agent
Effective on dough properties and bread quality
Act as crumb softeners by inhibiting staling
Improve product volume
Accelerate yeast fermentation

ACTIVOZYME-GA

ACTIVOZYME-GA is glucoamylase enzyme for produce extra glucose and dextrinization of starch carbohydrate to enhance the fermentation process. ACTIVOZYME-GA maximize the freshness of baked foods.

Function

Increase the availability of glucose in the dough
Promote Maillard reaction reactions and improve crust color, appearance & bread flavor.
Important in the frozen dough and frozen part-baked goods to improve quality and reduce damages due to freezing conditions and storages.
Improve softness and perceived freshness of bread crumbs.

ACTIVOZYME-LIP

ACTIVOZYME-LIP is a lipase enzymes used for the functional effect during cereal-based food processing with a focus on the production of bread and cakes. Lipase is breakdown the fat-containing parts of flour to produce emulsifiers that strengthen the dough and soften the crumb

Function

Improve dough stability.
Better crumb structure with better whiteness and crust luster.
Increase the volume of bread steamed bun.
Play a critical role in enhancing dough stability and gas holding capacity.

ACTIVOZYME-GO

ACTIVOZYME-GO is a glucose oxidase enzyme used in the bakery process to strengthen gluten, as a replacement of chemical oxidant, leading to more stable dough improved bread quality. ACTIVOZYME-GO catalyzes the oxidation of glucose into hydrogen peroxide and gluconic acid.

Function

Bakery industries: Increase the loaf volume and improve the quality of bread, Increase dough mechanical handling tolerance, reduce dough stickiness and keep dough dry, Strengthen the gluten(especially for weak gluten) and improve dough moisture retention. Improve dough proofing tolerance.

Food & Beverages industries: used as a food preservative to help remove oxygen and glucose from food when packaged such as dry egg powder to prevent unwanted browning and undesired taste.

ACTIVOZYME-PLIPase

ACTIVOZYME-PLIPase is phospholipase enzyme used for improve the rheological properties of dough as well as quality of end products increased. Also used as modify the dough behaviour

Benefits

Increasing loaf volume
Improved crumb properties
Production of heat-stable egg yolk
Low fat cheese and dairy production

ACTIVOZYME-MA

ACTIVOZYME-MA is a Maltogenic amylase used as anti –staling enzyme in bakery to allow for extensive hydrolysis of crystallisable amylopectin and preventing its recrystallization during storage

Function

Acts as a crust defense
Provide pro-longed softness
Improving bread over the long term
Improve taste & aroma

ACTIVOZYME-HEMCELL

ACTIVOZYME-HEMCELL is a hemicellulase enzyme used as dough conditioners which is breakdown insoluble fiber in wheat flour, rye flour, and fiber supplements. In bread making leave the water soluble fiber intact and release bound water into the dough to improve machinability and loaf volume

Function

Improve the elasticity of the dough
Enhance dough stability and strength, loaf volume, and crumb structure
Improve gluten network and gluten structure stability
Improve pore structure

ACTIVOZYME-XYL

ACTIVOZYME-XYL is xylanase enzyme which is used in baking industries for to improve dough handling properties and volume development

Function

Improve gluten network and film cohesiveness of whole wheat bread dough.
Improve the crumb structure and help maintain the finished product soft
Enhance dough elasticity.
Reduce the water-binding capacity of the fiber.

ACTIVOZYME-NP

ACTIVOZYME-PRO is a mainly a neutral protease enzyme used to optimize the rheological properties of bread dough made from strong wheat or in biscuits and wafer production, to reduce gluten elasticity. Protease is used as a dough conditioner

Function

Improve the elasticity of the dough
Enhance dough stability and strength, loaf volume, and crumb structure
Improve gluten network and gluten structure stability
Improve pore structure