Flour Correction Enzymes

SEBake FX- Fungal Xylanase Enzyme

SEBake FX is especially useful in improving bread volume, crumb structure and whiteness.

SEBake X5 P- Fungal Alpha Amylase

SEBAmyl X5P can be used as an ingredient in bread improvers and bakery mixes and for supplementing and standardizing natural alpha-amylase activity of native flour produced in flour mills.

SEBake AX- Xylanase Enzyme

SEBake AX promotes the formation of a strong gluten network and stabilizes the gluten structure, thus improving the gas retention capacity of the dough.