A class containing enzymes and improvers to improve the properties of flour.
Showing all 9 results
Bacterial enzyme to improve dough properties.
An enzyme used to improve the breakdown of starch.
An enzyme used to improve glucose production.
An enzyme used to improve flavor.
An enzyme used to improve the softness of dough.
An enzyme used to improve dough stability.
An enzyme used to improve tenderness.
Bacterial enzyme to improve flour properties.
An enzyme used to improve the elasticity of dough.
