Enzyme
- NOODLE & PASTA ENHANCERS
- Optimizes the pH of the dough
- Influences the textural properties and colour
- Enhances cooking properties, stability, surface appearance and prevents turbid soup
- BISCUIT, CRACKERS & WAFER ENHANCERS
- Improves extensibility
- Uniform Batter consistency
- Prevents cracking & Blister formation
- Provides good crispiness and texture
- Reduces the viscosity of dough
- Enhances homogeneity in the dough