The company’s products are grouped as follows:
The company’s products are sold into these markets
Products for use in flour mills & improvers
- Fungal Amylase 2500SKB
For flour supplementation in flour mills. - Fungal Amylase 5000SKB
For flour supplementation in flour mills. - Fungal Amylase 85,000SKB
For flour supplementation in flour mills. - Bake Plus G3
Amylase and pentosanase for flour supplementation in flour mills. - Bake Plus GO-500
Glucose oxidase for flour supplementation in baking.
- Bake Plus T
A blend of pentosanase for flour supplementation in flour mills. - Baking Cellulase ST
A cellulase preparation for improvement of products containing wholemeal flour. supplementation in flour mills. - Bake Plus GO-2500
A high strength glucose oxidase for flour supplementation in flour mills. - Bake Plus LX-30
A high strength lipase for flour supplementation in flour mills.
Products for use in bakeries
- GDO 401
A high strength pentosanase and amylase for flour supplementation in bakeries. - Bake Plus N-15
Antistaling enzyme to extend shelf life (softness) in breads and buns. - Bake Plus LX-10
Lipase to improve texture and bite in bread and buns. - Bake Plus BR-118
Improver for production of hamburger buns. - Bake Plus BR-128
- Improver for production of buns and sweet buns.
- Bake Plus BR-168
Improver for production of bread by the no-time dough method.
- Bake Plus BR-630
Improver for production of breadcrumbs. - Spring Roll Improver
Improver for spring roll production - Bake Plus Mochi
Improver for maintenance of softness in mochi - Bake Plus DW2
Improver for production of waffles and doughnuts. - Bake Plus BR-740
Improver for production of croissants. - Bake Plus BR-700
Improver for production of baguettes. - Softening Enzyme ST
A liquid amylase which reduces starch retrogradation in baked goods and prolongs freshness (softness).
Products for use in cake production
- Leciplus ST
An enzymatically modified lecithin for improved emulsification. - Invert Syrup ST
Syrup for cake toppings - Bake Plus 838
A blend of Leciplus ST and lipase enzyme and maltogenic amylase.
For improved cake quality.
To be used with glyceryl monostearate.
- Bake Plus 820
A blend of Leciplus ST and enzymes and glyceryl monostearate.
For improved cake quality. - Softening Enzyme ST
An economical liquid enzyme for maintaining softness.
Products for the biscuit industry
- Bake Plus B111
A blend of Neutral Protease, Papain and Fungal Amylase.
For production of chemically leavened crackers or crackers with a short fermentation time.
Amylase reduces stickiness and gives better mouth feel. - Biscuit Protease 0.8
A blend of Neutral Protease and Papain.
For production of chemically leavened crackers or crackers with a short fermentation time. - Bake Plus W
Enzyme blend for improved wafer production. - Bake Plus BR-722
A blend of enzymes for improved production of crackers with long fermentation includes non-GMO product which have useful side activities.
- Bake Plus B
Enzyme blend for production of Marie biscuits. - Leciplus ST
This is an enzymatically modified lecithin. Has been shown to reduce crackers (less rejects) in some biscuits, especially biscuits with a lean formula. - Invert Syrup ST
Syrup for production of sultana biscuits. - Wheat Maltose ST
This is a high maltose syrup which has been highly caramelized with wheat protein hydrolysate.
Used in biscuits and local pastries for flavour improvement. - Neutral Protease 0.8 ST
This is the “traditional” protease enzyme used in biscuit production.