SPECIAL ENZYMESHigh-Performing Enzymatic Solutions
Enzyme improvers are suitable for the production of all types of bread. Our enzyme range provides excellent volume, golden color, and better machinability of the dough which compensates for any errors made during the mixing phase.
The enzymatic line improves the gluten network, ensuring the resilience of the dough and limiting its dough relaxation.
The presence of malt guarantees a thinner and crumbly crust and a more crunchy bread.
Millbio’s KINEZYME line is the next generation of Maltogenic amylase, providing a superior profile for all baking needs. Enzyme improvers are a high-performing solution that increases longer-term elasticity and softness for a moister product with a better mouthfeel.
EXTENDING FRESHNESS WITH ANTI-STALING SOLUTIONS
Millbio’s X-TEND LINE offers solutions created to extend the life and freshness of baked goods. Our products are suitable for many applications, allowing for high performance baking in terms of softness, structure and anti-staling.