Our Unique Range of Amylases
BVZyme AF, a classic fungal amylase, and BVZyme AB, a bacterial amylase, work by breaking down starch into dextrins through their action on the 1,4-glycosidic bonds in the starch structure.
Fungal Amylases
BVZyme AF110
BVZyme AF110
BVZyme AF110
Benefits
Improve the volume
Improve dough handling
Improve softness
Optimizing Wheat Starch
Enzymatic Starch Breakdown
Our first solution BVZyme AF which is classic fungal amylase and BVZme AB which is bacterial amylase to break down the starch into dextrins by acting on the gluecosidic bonds 1,4 in stach structure.
Bacterial Amylases
BVZyme AB15
BVZyme AB25
BVZyme AB35
Benefits
Improve the volume
Improve dough handling
Improve softness
Amyloglucosidase
BVZyme AMG880
BVZyme AMG1400
Benefits
Improve crust color
Shorter proofing
Improve oven spring
Improve bread flavor
Glucose Yield Enzyme
Our BVZyme AMG which is amyloglucosidase break down the starch into glucose by acting on the terminal gluecosidic bonds 1,4 in stach structure
Anti-Staling Enzyme
Our BVZyme A FRESH unique maltogenic amylase range acts on amylopectin breaking down glucosidic bond 1,6 and 1,4 to prevent the retransformation of gelled amylopectin into crystalline amylopectin,and transfer as well the amylopectin into amylose.
Maltogenic Amylase
BVZyme A FRESH 101
BVZyme A FRESH 202
BVZyme A FRESH 303
Benefits
Improve the shelf life
Improve freshness
Improve crumb softness
Improve crumb elasticity
Maltogenic Amylase
BVZyme A SOFT 205
BVZyme A SOFT 405
Benefits
Improve the shelf life
Improve freshness
Improve crumb softness
Improve crumb elasticity
Glucose Yield Enzyme
Our BVZyme A SOFT unique maltogenic amylase range acts on amylopectin breaking down glucosidic bond 1,6 and 1,4 to prevent the retransformation of gelled amylopectin into crystalline amylopectin,and transfer as well the amylopectin into amylose.
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Baking Chemistry
In baking, chemistry is the secret ingredient that transforms
flour and water into art.
