For Flour Mills
| No | Products | Description | |
|---|---|---|---|
| 1 | Fungal Amylase 2500SKB | For flour supplementation in flour mills. |  |
| 2 | Fungal Amylase 5000SKB | For flour supplementation in flour mills. | |
| 3 | Fungal Amylase 10,000SKB | For flour supplementation in flour mills. | |
| 4 | Fungal Amylase 85,000SKB | For flour supplementation in flour mills. | |
| 5 | Bake Plus G3 | Pentosanase and amylase for flour supplementation in flour mills. | |
| 6 | Bake Plus GO-500 | Glucose oxidase for flour supplementation in flour mills. | |
| 7 | Bake Plus LX-30 | A high strength Lipase for flour supplementation in flour mills. | |
| 8 | Bake Plus GO-2500 | A high strength glucose oxidase for flour supplementation in flour mills. | |
| 9 | Bake Plus T | A blend of Pentosanase for flour supplementation in flour mills. | |
| 10 | Baking Cellulase ST | A cellulase preparation for improvement of products containing wholemeal flour | |
For bakeries and other wheat based products
| No | Products | Description | |
|---|---|---|---|
| 1 | Bake Plus N-15 | A maltogenic amylase to extend shelf life (softness) in bread and buns. | |
| 2 | GEN 911 | A maltogenic amylase to extend shelf life (softness) for baked goods. | |
| 3 | Bake Plus LX-10 | A lipase to improve texture and bite in bread and buns. | |
| 4 | GDO 401 | A higher strength pentosanase and amylase for flour supplementation in bakeries. | |
| 5 | Spring Roll Improver | Improver for production of spring rolls | |
| 6 | Spring Roll Improver (Version 2) | Improver for production of spring rolls | |
| 7 | Bake Plus Mochi | For maintenance of softness in mochi | |
| 8 | Bake Plus BR-720 | Dough strengthener for sheeted products | |
| 9 | Bake Plus DW2 | Improver for production of doughnuts and waffles | |
| 10 | Bake Plus BR-128 | An improver for production of buns and sweet buns | |
| 11 | Bake Plus BR-168 | An improver for production of bread by the no-time dough method | |
| 12 | Bake Plus BR-630 | Improver for production of breadcrumbs | |
| 13 | Bake Plus BR-118 | Improver for production of hamburger buns | |
| 14 | Bake Plus BR-612 | Wheat Gluten replacer enzyme blend | |
| 15 | Bake Plus Wrap | Improver for wraps production | |
For Biscuit Production
| No | Products | Description | |
|---|---|---|---|
| 1 | Bake Plus B111 | Improver with protease and amylase for production of cheese crackers with short or no fermentation time. | |
| 2 | Biscuit Protease 0.8 | Improver with protease for production of cheese crackers with short or no fermentation. | |
| 3 | Bake Plus W | Improver for production of wafer biscuits. | |
| 4 | Bake Plus B | Improver for production of Marie Biscuits. | |
| 5 | Bake Plus LX-20 | An improver to enhance butter flavour in cookies. | |
| 6 | Bake Plus BR-722 | For crackers production using high protein flour and involving a long (12-16 hour) fermentation. For wafer production using low protein flour | |
| 7 | Fungal Amylase 5000SKB | This product can be added to formulation of lean biscuits to reduce problem of mouth stickiness. | |
For cake and noodles
| No. | Product | Description | |
|---|---|---|---|
| 1 | Noodle Plus 980 | An enzyme/ emulsifier blend for production of noodleS. | |
| 2 | Bake Plus 838 | A blend of Lecithin, lipase enzyme and maltogenic amylase for cake production. To be used with glyceryl monostearate. | |
| 3 | Bake Plus 820 | A blend of Lecithin, lipase enzyme, maltogenic amylase and glyceryl monostearate for cake production | |