Enzymes

• MP 2119 CAKE BATTER EGG REDUCTION ENZYME MIX

MP2119 is a specialized enzymatic solution designed to reduce egg usage in cake formulations while maintaining texture, volume, and softness. This powdered enzyme blend includes amylase, lipase, xylanase, and glucose oxidase, working together to enhance the structure and stability of baked goods. Ideal for cost optimization and improving process efficiency, MP2119 ensures high-quality results with reduced egg dependency.

• BKH2139 CAKE BATTER FAT REDUCTION ENZYME MIX

BKH2139 is an advanced enzymatic solution designed to reduce fat content in cake formulations while preserving softness, volume, and texture. This blend of alpha-amylase and lipase enhances the internal structure of baked goods, ensuring a light and moist crumb. Active at baking temperatures up to 50-60°C, it optimizes production efficiency while maintaining high-quality results. Compliant with JECFA, FCC, and FDA GMP standards, BKH2139 is a reliable choice for cost-effective and health-conscious cake production.

• SUPER SOFTER CAKE SHELF LIFE EXTENSION ENZYME MIX

SUPER SOFTER is a specialized enzyme blend designed to extend the shelf life of cakes while maintaining a soft, moist texture. This powdered mix contains amylase, xylanase, lipase, and glucose oxidase, working together to enhance crumb structure, slow down staling, and improve overall freshness. Ideal for bakeries aiming for longer-lasting, high-quality cakes, SUPER SOFTER ensures a consistent and enjoyable texture over time.

• EGG VITAMIN EGG PERFORMANCE ENHANCEMENT ENZYME MIX

EGG VITAMIN is a high-performance enzymatic solution designed to enhance the functionality of eggs in baking applications. This blend of amylase and lipase enzymes improves the emulsification, aeration, and stability of egg-containing formulations, resulting in better texture, volume, and consistency. Ideal for optimizing egg performance, this enzyme mix supports cost efficiency and product quality in various baked goods.