- Scones, Rock buns, Fruited scones
- Choux Pastry and short pastry
- Different chemically aerated products require different ingredients and processes.
- Enzyme technology can assist with enhancing the process as well as extending the shelf life.
- These solutions are tailor made.
- B 218-C Improver (0.1 – 0.5%)
- Hot Cross Buns
- A large variety of yeast raised confectionery products can be improved using enzymes.
- Enzyme technology exist to improve the dough consistency, volume and shelf life (anti staling) of the product.
- B 218-C Improver (0.1 – 0.5%))
Product Development Capability and Technical assistance
Optimising Product formulations
Tailor made baking solutions for customised baking performance
Technical assistance with process optimisation
Assistance with Quality problem solving