POWERFRESH®
POWERFRESH® Baking Enzymes modify starch and amylopectin in flour starch to delay staling and give your baked goods a longer shelf life.
GRINDAMYL™
A wide range of baking enzymes for the milling industry
Years of experience have gone into the wide range of enzymes manufactured by IFF for the milling industry. The single enzymes and optimised enzyme complexes resulting from our continuous programme of research and development enable us to meet every modern bakery need.
The GRINDAMYL™ range of baking enzymes provide a wide range of benefits including improved dough strength, flour correction and flour and bread performance.
| Product | Benefit | Application |
|---|---|---|
| GRINDAMYL® H | Dose tolerant. Better dough handling properties. Fungal xylanase to be used for the highest possible bread volume | White bread
Whole wheat bread Buns/rolls |
| GRINDAMYL® S 100 |
Better dough handling properties. Amylase activity increases the final volume further. Fungal xylanase to be used for the highest possible bread volume |
White bread
Whole wheat bread Buns/rolls |
| GRINDAMYL® PLUSWEET G | sweetness for added sugar/ HFCS reduction. Improves softness, volume
& freeze stability. Improves crust color |
Breads
Cakes |
| GRINDAMYL® PR | Open crumb structure
Increased moistness Enhanced mouthfeel and flavor release. Provide a handmade, artisanal look. |
Biscuits, crackers and dough relaxation |
More in Bakery
POWERBAKE®
POWERBAKE® baking enzymes from IFF help you achieve outstanding product quality and process efficiency, while creating label friendly baked goods.
POWERFLEX®
POWERFLEX® Baking Enzymes use an anti-staling amylase to make tortilla production easier and keep tortillas fresh and foldable.
MAX-LIFE™
Made to give bread a high level of freshness and incredible crumb strength. The MAX-LIFE™ range can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods.