Dough Extensibility & Gluten Modification

ei-icon
SEBake PP- Protease

SEBake PP is a traditional protease preparation for gluten modification in production of biscuits, cookies and wafers.

ei-icon
SEBake NP- Protease

SEBake NP is a neutral protease preparation for gluten modification in production of biscuits and cookies.

ei-icon
SEBake Crisp – Protease

SEBake Crisp is a protease preparation for gluten correction in wafers and fermented biscuits.

ei-icon
SEBake Crisp Plus- Combination of protease & xylanase

SEBake Crisp Plus is a protease & xylanase preparation for gluten correction in wafers and fermented biscuits.

ei-icon
SEBake Fresh B10-Maltgenic amylase

SEBake Fresh B10 ensures minimal spoilage and returns, thus reducing costs and improving profitability.