Sensea® Biscuit SF helps to relax the gluten as an alternative reducing agents such as Sodium Meta Bi-Sulfide (SMS) in your biscuit and cracker production, while achieving softer gluten, improved dough machinability and extensibility, uniform product shape and surface, good dough-imprinting properties, enhanced mouthfeel and products texture.
By doing so, you can also address the conscious indulgence trend and attract health & wellness focused consumers who are willing to pay more.
Product No.
16208570
Supplier
Novonesis
Synonyms
Protease
Applications
Bakery
Characteristics
Granulate
Benefits
Clean Label
Dough Relaxation
Even Shape And Form Of Biscuits - Smooth Packaging Process
Smooth Dough - Absence Of Shrinkage Effect
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