Fungal Alpha Amylase used for:
1. Flour correction.
2. Better loaf volume, Crumb structure & Softness.

1. Replace SSL, Datem, CSL upto 50-100%.
2. Better crumb whiteness.
3. Good Tight crumb structure.

1. Gluten Strengthening.
2. Helps to replace oxidizing agent & gluten.

Balanced blend of Enzymes used for production of Biscuits & Crackers for:
1. Better mouth feel.
2. Better flavour.
3. Better colour and texture.
4. Easy handling.

A special improver for khari / puff (layered biscuit).