Products/Enzymes Plus

Enzymes have been an essential part of modern technology and processing. For this reason, we offer various enzymes to enhance your processing requirements. Adding enzymes to your process allows for higher yield efficiencies, reduced processing cost, and better quality products.


Natural G90-R

Natural G90-R is a complete monodyglyceride replacement system that dramatically improves the texture properties of bakery products with special emphasis on crumb resiliency and softness in comparison to monoglycerides. Natural G90-R improves not only your baked goods, but also your profits.

When using Natural G90-R, you can save about 30% of the cost of your current monoglycerides. Natural G90-R is a completely natural free flowing dry blend product without E-number, no more sticky mess like that of other competitors. This gives you a competitive edge in processing and in the market place.



Organic G90-R

Organic G90-R is a complete monodyglyceride replacement system that dramatically improves the texture properties of bakery products with special emphasis on crumb resiliency and softness in comparison to monoglycerides. Organic G90-R improves not only your baked goods, but also your profits.

When using Organic G90-R, you can save about 30% of the cost of your current monoglycerides. Organic G90-R is a completely Natural free flowing product without E-number, no more sticky mess like that of other competitors. This gives you a competitive edge in processing and in the market place.



Natural Tortilla Extend Ease 0518

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. Natural Tortilla Extend Ease 0518 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.

When protein-rich flour is used in processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become malleable and homogeneous. It becomes possible to manufacture products from any type of flour, in this case flours rich in protein can be used. Natural Tortilla Extend Ease 0518 is designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries.



Organic Tortilla Extend Ease 0508

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. Organic Tortilla Extend Ease 0508 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

When protein-rich flour is used in processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become malleable and homogeneous. It becomes possible to manufacture from any type of flour. In this case flours rich in protein can be used. Organic Tortilla Extend Ease 0508 is designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries



Natural Tortilla Soft Shell 0418

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for Tortilla applications. The unique enzymes activities not only hydrolyze bonds, as well also enhance and build beneficial bonds. Natural Tortilla Soft Shell 0418 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping of a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.



Organic Tortilla Soft Shell 0408

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Tortilla Soft Shell 0408 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping or a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.