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Baking Enzymes
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UFI offers a wide range of baking enzymes for flour treatment through bread improver’s houses and flour mills
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Alpha bake
Is a standard Fungal Alpha amylase used to accelerate the fermentation process and increase bread volume
Dosage: 3-5 gm / to for 72 % Extraction Flour
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Hemi Bake
Is our hemicellulase used to improve water absorption, plasticity and baking volume
Dosage: 20-40 gm / to for 72 % Extraction Flour
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Lipo Bake
Is a lipase Enzyme that interacts with the Flour lipids to improve fermentation stability, baking tolerance and gives a significant volume increase and fluffy texture
Dosage: 10-15 gm / to for 72 % Extraction Flour
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Glu Bake
Is Glucose oxides that interacts with the gluten structure to strengthen it and thus it strengthen the wheat structure and reduce stickiness
Dosage: 5-10 gm / to for 72 % Extraction Flour
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