What They Are?
Targeted enzymes to enhance process efficiency, texture and flavour development in bakery, brewing and broader food manufacture.
Amylases
Allows for crumb softness and anti‑staling.
Proteases
Enables dough relaxation and bite.
Pectinases and cellulases
Allows for clarity and juice yield.
Benefits
Applications
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Better handling and throughput
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Improved crumb and bite
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Reduced waste via consistency
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Bakery
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Fruit processing
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Brewing and beverages
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Sauces and marinades
How Biotexia ANZ Can Help
We map enzyme choice to your substrate and process to improve texture, speed and yield with predictable outcomes.