Amylase
Α-Amylases In Food Industry Include Baking, Brewing, Starch Liquefaction As Well As A Digestive Aid. They Are Widely Used In Baking Industry As Flavour Enhancement And Antistaling Agent To Improve Bread Quality.
Chymosin
Liquid Enzyme (Enzyme Protein), Converts Liquid Milk To A Semisolid Like Cottage Cheese
Proteases
Used In Baking Industry For The Production Of Bread, Baked Foods, Crackers And Waffles. These Enzymes Are Used To Reduce The Mixing Time, Decrease Dough Consistency And Uniformity, Regulate The Gluten Strength In Bread And To Improve The Texture And Flavour.