Our Unique Range of Hemicellulases & Xylanases
BVZyme HC breaks down large polysaccharides that interfere with the formation of an effective gluten network. This protects the gluten structure and produces pentosans, which have a high water-binding capacity — with 1 gram of pentosan able to carry up to 10 grams of water.
Fungal Hemicellulase & Xylanases
BVZyme HCF400
BVZyme HCF500
BVZyme HCF600
BVZyme HC MAX63
BVZyme HC MAX64
BVZyme HC MAX65
Benefits
Improve dough handling & volume
Increase water absorption & softness
Enhance gluten network
Breaking Down Polysaccharides
This product helps preserve gluten structure and promotes the creation of pentosans, which are highly water-retentive through breaking down complex polysaccharides that disrupt the formation of a strong gluten network.
Gluten Network Protection
Our BVZyme HC breaks down large polysaccharides that hinder the development of a strong gluten network. This helps protect the gluten structure and promotes the formation of pentosans, which have a high capacity for water retention.
Bacterial Xtlanases
BVZyme HCB 708
BVZyme HCB 709
BVZyme HCB 710
Benefits
Improve dough handling & volume
Increase water absorption & softness
Enhance gluten network
LISTEN TO EXPERTS
Invisible Science
Enzymes and additives are the invisible hands that shape texture, taste
and time in every bake.
