Our unique Transglutaminases
BVZyme TG is a strong protein cross-linking enzyme (connecting residues of the amino acid L-glutamine to L-lysine) used for protein modification, offering significant benefits for bakery products.
Transglutaminases
BVZyme TG881
BVZyme TG883
BVZyme TG MAX63
BVZyme TG MAX64
Benefits
Improve frozen dough
Improve volume
Improve dough Stability
Improve tolerance
Protein Crosslinker
BVZyme TG is a protein cross-linking enzyme that modifies proteins by connecting L-glutamine and L-lysine residues, enhancing the quality of bakery products.
LISTEN TO EXPERTS
Baking Chemistry
Behind every perfect bake lies a precise balance
of chemistry, heat, and time.
