Enzymes Plus
E N Z Y M E S P L U S
Enzymes have been an essential part of modern technology and processing. For this reason, we offer various enzymes to enhance your processing requirements. Adding enzymes to your process allows for higher yield efficiencies, reduced processing cost, and better quality products.
Natural Tortilla Extend Ease
A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. Natural Tortilla Extend Ease 0518 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.
When protein-rich flour is used in processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become malleable and homogeneous. It becomes possible to manufacture products from any type of flour, in this case flours rich in protein can be used. Natural Tortilla Extend Ease 0518 is designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries.
Organic Tortilla Extend Ease
A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for Tortilla applications. The unique enzymes activities not only hydrolyze bonds, as well also enhance and build beneficial bonds. Natural Tortilla Soft Shell 0418 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.
In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping of a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.
Organic Tortilla Soft Shell
A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Tortilla Soft Shell 0408 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.
In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping or a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.
