Enzymes are typically form of catalyst that helps speed up chemical reactions. Futura Ingredients portfolio of enzymes are exclusively targeting all bread and bakery applications.
BAKERY ENZYMES
BENEFITS
- Functional protein
- Improved flavour, texture & shelf life
- Positive contributions to:
- Gluten development
- Dough handling
- Dough stability
- Improves dough handling
- Improves dough volume
- Improves dough strength
APPLICATIONS
- Bread Doughs
OUR RECOMMENDED SOLUTIONS
Ekölite™ ZYME Series
Enzymes have the ability to attach themselves to a particular substrate, thus helping in breaking down substrates. Enzymes play a key role in baking bread. The addition of enzymes help to increase volume, boost softness, improve handling and fermentation of dough.
Conceptual Recipes
Futura Ingredients Ekomu ZYME Series plays a key role in baking bread as it improves dough handling, increases bread volume and boosts overall softness. Click on our conceptualised recipes for effortless step by step guidance.
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