FLOUR AND BAKERY
Today, consumers' demand for healthier and more diverse/tasteful products is increasing on a rapid pace. Enzymes are key components in the flour and bakery industry responding to consumer demands.
With the use of enzymes, efficiency in the production processes of bakery products is increased, while at the same time, an improvement in the taste, texture and appearance of the products is achieved in line with consumer demands.
With the use of enzymes, efficiency in the production processes of bakery products is increased, while at the same time, an improvement in the taste, texture and appearance of the products is achieved in line with consumer demands.
In addition to the production efficiency and the sensory quality obtained, healthier products are obtained through the use of less chemicals and less sugar.
Different enzymes in the flour and bakery sector are used alone or together according to need. Each enzyme has different effects on production processes and bakery products.
Flour and bakery enzymes:
Increases the performance of "flour", the main raw material of the bakery industry, and ensures its standardization,
By conditioning the dough, it increases the stability and workability of the dough, strengthens the dough, improves the fermentation/cooking performance,
It gives flavor to the bread, provides good baking bounce and increases the bread volume. Improves bread's internal structure, crust structure and color.
Extends shelf life by delaying staling,
It reduces the use of sugar and chemicals.
The type/amount of enzyme used varies according to the production process and bakery inputs and consumer demands and should be optimized.
LIVZYM flour and bakery enzymes offer satisfactory solutions by developing solutions suitable for the needs of the industry.
Different enzymes in the flour and bakery sector are used alone or together according to need. Each enzyme has different effects on production processes and bakery products.
Flour and bakery enzymes:
Increases the performance of "flour", the main raw material of the bakery industry, and ensures its standardization,
By conditioning the dough, it increases the stability and workability of the dough, strengthens the dough, improves the fermentation/cooking performance,
It gives flavor to the bread, provides good baking bounce and increases the bread volume. Improves bread's internal structure, crust structure and color.
Extends shelf life by delaying staling,
It reduces the use of sugar and chemicals.
The type/amount of enzyme used varies according to the production process and bakery inputs and consumer demands and should be optimized.
LIVZYM flour and bakery enzymes offer satisfactory solutions by developing solutions suitable for the needs of the industry.
