Cost effectively enhance and improve ease of processing, dough handling properties and product quality
- Optimise and balance dough development
- Enhance moulding
- Avoid sticking on automated line
- Improves dough tolerance and stability
- Improves proofing stability
Anchor Solutions
- EN62 Bread Improver (0.1%)
- EN85 Enzyme Cocktail
- EN86 Protease Dough Relaxer
- EN91 Improver
- EN107 WW Enzyme Improver
- EN117 Emulsifier-free Enzyme Cocktail
Enhance and improve consistency and processing that will result in better and more consistent shape, fine crumb structure and good volume
- Improve crumb structure and colour
- Improves volume
- Improves crumb moistness
- Improves shape and resilience
- Improves crust colour
- Improves bread characteristics
Anchor Solutions
- EN85 Cocktail High Volume Shelf-life
- EN117 Emulsifier free Enzyme Cocktail
Improve the moistness and freshness of baked products, extending the shelf life (anti-staling)
- Improves crumb softness (anti-staling)
- Improves moistness and freshness touch and mouthfeel
Anchor Solutions
- EN85 Cocktail High Volume Shelf- life
- EN99 Shelf- Life Cocktail (0.1%)
- EN118 Enhanced Shelf- life Enzyme (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