Takabio offers a full range of enzymes produced from non-genetically modified micro-organisms (non-GMO) for breadmaking.
Desired functions
- Increased bread volume
- Improved shelf-life for bread
- Improved texture
- Enhanced crust color
- Improved dough machinability
- Anti-staling effect
Non-GMO enzymes available for breadmaking
- Fungal amylases
- Amyloglucosidases
- Fungal xylanases and glucanases
- Lipases
- Anti-staling’ amylase
- Proteases, Peptidases
- Glucose oxydases
- Catalases
