Enzyme solutions for Steamed doughs, tortillas, pizza

Specificities

Multi-enzyme compounds to improve steamed dough, tortillas and pizza dough

Strengths

• Volume increase
• Softness improvement and conservation
• Light color of dough
• Freshness improvement
• Machinability optimization

Main products

• Tigerzym for Steamed doughs (whiteness, volume)
• Topbake Tortilla (tenderness, freshness)
• Topbake Pizza (processing properties, product structure, shelf-life)