Enzymes – Biscuit and Snack

Most biscuit manufacturers requires flour that is soft and weak.  Anchor yeast can assist in tailor made products to achieve certain functionalities in the flour, process and or final biscuit product, including short biscuits, crackers and wafer products.

  • Amylases
  • Hemi-cellulases
  • Oxidases
  • Proteases
  • Reducing agents
  • Relaxation of strong wheat flours to prevent shrinkage and breakage
  • Replacement of Sodium metabisulfite
  • To improve dough handling and eating properties of biscuits and crackers with high fibre content
  • To improve wafer quality – less breakage and lower water hygroscopicity of the wafer
Contact Us

For more information, contact:

Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 /