Baking phospholipase is able to improve dough handling, crumb whiteness and texture and bread softness by modifying phospholipids in flour
A bacterial maltogenic alpha amylase able to retard staling of bakery products, keep freshness of baked products and extend shelf life of the products
Food grade tannase capable of removing tannin and solving the problems caused by tannin, such as tea cream, beverage or wine stability problem.
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