Baking & Flour Treatment Enzymes

Consumption of baked foods can be traced back to as one of the most common and widely used foods worldwide. Since the dawn of technology, Enzymes have always played an important part in manufacture of baked foods such as Bread, Buns, Biscuits and Rolls etc. Baking Enzymes such as Fungal Amylase were used in the past years for manufacture of these baked food products, however due to progress in the consumer market of these products, manufacturers have diversified into various products having diverse properties and attributes.
This has resulted in wide varieties of flours and processes being used for manufacture of different baked food products, each having different properties than another. Thus flours and processes are different in one part of the world from another. From here arises the need for further customized enzymes for baking industries.