Sitemap

Baking & Milling Enzymes

Dough Handling & Volume Increase

SEBake FXFungal Xylanase Enzyme
SEBake BX 20 PXylanase

SEBake BX 20 is useful in improving bread volume, crumb structure and whiteness.

SEBAmyl X5 PFungal Alpha Amylase

SEBAmyl X5P can be used as an ingredient in bread improvers and bakery mixes and for supplementing and standardizing natural alpha-amylase activity of native flour produced in flour mills.

SEBAmyl X100 PFungal Alpha Amylase

 

 

SEBAmyl X100P can be used as an ingredient in bread improvers and bakery mixes and for supplementing and standardizing natural alpha-amylase activity of native flour produced in flour mills.

Egg Reduction in Cakes

SEBake EG6

A phospholipase preparation for egg reduction in cakes.

Prolonged Softness

SEBake Fresh

An amylase preparation for prolonged softness and extended shelf life of baked goods.

SEBake Fresh L

An amylase preparation for prolonged softness and extended shelf life of baked goods (liquid).

SEBake Fresh 1.5P/10P

A maltogenic amylase preparation for prolonged softness and extended shelf life of baked goods.

*not sold in the USA

Improved Whiteness, Finer Crumb Structure

SEBake L80

A fungal lipase preparation for dough strengthening, improved whiteness and finer crumb structure.

SEBake LP
SEBake GO ECOGlucose Oxidase

Gluten Correction in Biscuits and Wafers

SEBake Crisp

A protease preparation for gluten correction in wafers and fermented biscuits.

SEBake Crisp Plus

A protease & xylanase preparation for gluten correction in wafers and fermented biscuits.

SEBake NP

A neutral protease preparation for gluten modification in production of biscuits and cookies.

SEBake PP

A traditional protease preparation for gluten modification in production of biscuits, cookies and wafers. 

Volume Increase in High Fiber Bread

SEBake CLX

SEBake CLX helps to soften dough structure, especially in baked goods containing high levels of fiber. Improves quality of dough and improves its gas retention abilities.

Increased Volume and Softness

SEBAmyl X5P/X100PFungal Alpha Amylase

Food grade, Kosher-certified fungal alpha amylase preparation which can be used as an ingredient in bread improvers and bakery mixes. The use of this product results in improved fermentation, baking volume, crumb structure and softness.

Sugar Replacement, Improved Crust Color

SEBake GA 400Amyloglucosidase

 

 

SEBake GA 400 is used as an ingredient in bread improvers and bakery mixes. It helps to produce higher amount of glucose from dextrins, this glucose is utilized by the yeast during fermentation thus improving crust colour, oven spring and crumb structure of the bread.

Company News

IPPE 2017 Georgia World Congress Center

Come visit us on January 31st- February 2nd at booth number C105.  We'd love for you to stop by and discuss your enzyme needs.  See you there!

Enzyme Innovation
A Division of Specialty Enzymes
13591 Yorba Ave. Chino, CA 91710
Phone: 909-203-4620 | Fax: 909-613-1663
©Copyright 2020 Enzyme Innovation