Details of the different enzymes
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Products |
BENEFITS |
|
ALFAGYRM |
* Increase volume
* longer shelf life
* Improve crust Color
* Improve flavor |
|
HEMOGYRM |
* Increase water absorption
* Improve dough handling
* Improve dough extensibility
* Improve crumb texture
* Increase volume |
|
XYLOGYRM |
* Increased water absorption
* Improved dough handling
* Improved dough extensibility
* Improved crumb texture
* Increased volume |
|
GLOXY GYRM |
* Improves dough tolerance
* Improves crumb structure and texture. |
|
LIPOGYRM |
* Increase dough stability
* Excellent loaf volume
* Improve whiteness crumb
* Improve crumb structure |
|
HEXOGYRM |
* High baking volume
* More water absorption
* Improves dough tolerance |
|
PROTEGYRM |
* Recommended for soft biscuits,wafers and crackers. |
|
FRESHZYME
|
* Shelf life |
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Details of the different materials. |
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Products |
BENEFITS |
|
ASCOGYRM |
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* Enhances dough properties
* Improves yield volume
* Increase fermentation stability |
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GLUTGYRM |
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* Increased dough stability
* Increased volume
* Improves handling properties of dough |
|
MALTGYRM |
|
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* Decrease falling number
* Shorter fermentation time
* Better crust color
* Boosts oven raising
* Prolongs shelf life |
|
SOYGRM |
|
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* Brighter crumb
* Fine texture
* Better
crumb structure
* Enhances flavour |
|
EMILOGYRM |
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* Prolongs shelf life |
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RIBOGYRM |
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* Golden color |
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Details of the different mixes |
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Products |
BENEFITS |
|
POWERGYRM |
|
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* Excellent bread volume
* Increase water absorption
* Improving total quality of dough
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MIXOGYRM |
|
Contains ascogyrm |
* Very good bread volume
* Increase water absorption
* Improving total quality of dough
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|
BINOGYRM |
|
It must be blend with ascogyrm |
* Good bread volume
* Increase water absorption
* Improving dough quality
|
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PASTAGYRM |
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Improving pasta quality
* Increase Pasta firmness
* Golden Colour
* Cooking resistance
* Lower Costs |
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