Bread Improvers

It is crucial that enzymes are handled, combined and dosed in the right way to ensure optimal results in a baked product.

Any baker shall have desire to obtain bread with a longer shelf life, improved crumb softness and greater resiliency. Baking or making bread using enzymes is just not to dose with enzymes like amylases, hemicellulase, lipases, glucose oxidase or xylanase, rather a careful approach is required to dose the same as it will affect the dough consistency leading to substandard bread quality.

AETL has launched Sebake SW series of blended enzymes or bread improvers. The product is designed to give softer bread, good whiteness and closer knit. Products are designed considering different dough properties from various regions globally. The appropriate approach to use Sebake series is to first do trial run in baking laboratory to optimize dose and parameters. This approach is recommended due to inconsistent flour characteristics. Using Sebake, it is possible to reduce the large number of enzymes used from many different sources. Also, one can find solutions to problems such as improving the shelf life of bread, improving dough characteristics and machinability, and reducing variations in raw materials. All this gives the user a competitive edge.