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Food :



Our team of dedicated researchers constantly strives on innovating newer products to help in maximizing output while enhancing quality. Our solutions provide many advantages, including higher quality products, energy efficiency, and a safer working environment. Processing equipment also lasts longer since the milder conditions reduce corrosion.

Bakery :

With an increasing consumer desire for natural products and better mouth feel,food manufacturers should use enzymes or yeast instead of additives to improve their products.
Enzymes have a multitude of benefits.From the consumer angle they can extend shelf life of goods from three to 10-14 days, dependent on the product and recipe.They have the ability to strengthen the stability of the dough. During proofing and transportation on belts inside the bakery dough should not collapse due to the mechanical stress and you can apply enzymes to give it certain strength.Enzymes also help to correct the flour to give it a consistent baking performance, independent of the fluctuating flour quality.

  Bakery Solutions:

  • Glucose Oxidase
  • Xylanase
  • Alpha Amylase
  • DIACETYL TARTARIC ACID ESTER OF MONO-DIGLYCERIDES (DATEM)
  • SODIUM STEAROYL LACTYLATE (SSL)
  • CRACKER-ZYME (Biscuit Enzyme)
  • COOKIZYME P
  • Wheat gluten
  • SOYA FLOUR
  • PAN RELEASE
  • P.G.P.R.
  • Puffzyme
  • Wonderzyme
  • Whey Protein
  • PAPAIN
Ice creams :
Ice cream enzymes provide the best solution for our consumers. They help reduce ice crystals and enhance the flavor of the product. Resulting in richer & creamer ice cream.

Ice Cream Solutions:

  • Cremozyme series
  • Softy mix
  • Thickzyme

Contact

Contact the Food team

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