BOOSTING VOLUME and COLOR with

SPECIAL ENZYMES

High-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.

OUR RANGE

1185 KINEZYME ALPHA	1176 KINEZYME XYE
9298 KINEZYME JWL	1168 KINEZYME FRESH
9154 KINEZYME PHL	1192 KINEZYME GAM
9188 KINEZYME PRO	6422 KINEZYME ULTRA FRESH
1101 M100	1118 M200 P
1108 M300 B4	3041 EFFECTO BISCUIT
1124 M300LP	1135 M500FL
1159 ML210 N	1162 M200 RXS

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.

6335 X-TEND C

6689 X-TEND 2X2 DOLCI

IMPROVING FRESHNESS WITH ANTI-STALING SOLUTIONS

The EFFECTO line is comprised of enzymatic clean-label solutions that improve softness, extend shelf-life, and raise product performance. Adding PHL (Phospholipase) to cakes increases volume and enables better structure. It can help reduce egg and fat content, avoid the use of emulsifiers, and reduce costs on final recipes.