Description: TREM 21 PF contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 0.1250%
Application: Tortillas, Pizzas, Flatbreads
Description: ORGANIC TREM 21 PF contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 0.1250%
Application: Organic Flatbreads, Tortillas and Pizzas, Crackers
Description: TREM TABS contains a highly active proteolytic enzyme (bromelain) system extracted from pineapple stems.
Use Level: 1 Tablet/cwt flour
Application: Tortillas, Pizzas, Flatbreads
Description: WHEAT-EZE® POWDER contains a protease enzyme, and the free-flowing powder is designed for ease of handling and scaling.
Use Level: 0.0625%
Application: Crackers, Pizzas, Flatbreads and Tortillas, Strong Flour Bread, Rolls and Bagels
Description: ORGANIC WHEAT-EZE POWDER contains a protease enzyme and the free-flowing powder is designed for ease of handling and scaling.
Use Level: 0.0625%
Application: Organic Crackers, Pizzas, Flatbreads and Tortillas, Strong Flour Bread, Rolls and Bagels
Description: Beta® P-130 contains the reducing agent sodium metabisulfite in a convenient to use powder.
Use Level: 0.0625%
Application: Tortillas, Flatbreads, Pizzas, Phyllo-dough
Description: Beta®-Tabs contains the reducing agent sodium metabisulfite in a convenient to use tablet.
Use Level: 1 Tablet/cwt flour
Application: Tortillas, Flatbreads, Pizzas, Phyllo-dough
Description: GLC 20 contains a fast-acting dough conditioner/reducing agent [L-cysteine] that functions as a mix-time reducer by breaking down strong flour/tough gluten structures.
Use Level: 0.1250%
Application: Bread, Buns, Rolls, Bagels, Flatbreads, Tortillas, Pizzas
Description: SORBOFLEX Powder significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 0.2500%
Application: Buns, Rolls, Tortillas, Flatbreads, Pizzas
Description: SORBOFLEX TABS significantly reduces mixing requirements and improves dough handling properties in yeast leavened processes.
Use Level: 1 Tablet/cwt flour
Application: Buns, Rolls, Tortillas, Flatbreads, Pizzas
Description: WHEAT-EZE® TABS is an enzyme-based tablet developed for use where mix reduction or mellowing of stronger flours is necessary.
Use Level: 1 Tablet/cwt flour
Application: Crackers, Pizzas, Flatbreads and Tortillas, Strong Flour Bread, Rolls and Bagels
Description: PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Application: Crackers, Pizzas, Flatbreads and Tortillas, Strong Flour Bread, Rolls and Bagels
Description: Organic PROFLEX® P-2 contains both fungal protease and fungal amylase enzymes.
Use Level: 0.1875%
Application: Organic Crackers, Pizzas, Flatbreads and Tortillas, Strong Flour Bread, Rolls and Bagels
Description: PROFLEX® TABS contains both fungal protease and fungal amylase enzymes
Use Level: 1 Tablet/cwt flour
Application: Crackers, Pizzas, Flatbreads and Tortillas, Strong Flour Bread, Rolls and Bagels
Description: Timeflex P-1800 is a bacterial protease enzyme for use in products where a very extensible dough sheet is desired.
Use Level: 0.0313%
Application: Crackers, Biscuits
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