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

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 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.

A phospholipase preparation for egg reduction in cakes.

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

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

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

*not sold in the USA

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

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

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

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

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

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.

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.

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.