Our unique Proteases
BVZyme P is a range of fungal and bacterial proteinases that split the protein strands of the gluten molecule. This controlled action softens dough and improves texture, making it ideal for producing cakes, biscuits, and cookies with consistent quality.
Fungal Proteases
BVZyme PF760
BVZyme PF780
BVZyme P MAX 63
BVZyme P MAX 64
Benefits
Improve dough handling & volume
Increase water absorption & softness
Enhance gluten network
Protein Breakdown Enhancer
BVZyme P is a range of fungal and bacterial proteinases that gently break down gluten proteins, optimizing dough structure for better handling and processing.
Structure Softening
By softening the gluten network, BVZyme P enhances the texture and quality of cakes, biscuits, and cookies, ensuring consistently tender results in every batch.
Bacterial Proteases
BVZyme PB57
BVZyme PB58
Benefits
Improve dough handling & volume
Increase water absorption & softness
Enhance gluten network
LISTEN TO EXPERTS
Biscuits Perfection
The secret to perfect biscuits lies in the science of precise protein
breakdown and balanced hydration.
