VTBake S-1006

Protease Bakery

VTBake S-1006 is a protease. By adding protease, the peptide bond of protein molecules can be cut, the gluten can be weakened, and the dough becomes soft, thus improving the viscoelasticity, elongation, fluidity and other dough processing properties.

Details

Benefits

VTBake S-1006 improves the rheological properties of the flour proteins, increasing the viscoelasticity, elongation, fluidity and other dough processing properties.
Reducing dough mixing time, resulting in a fine and homogeneous organisation, softness of the core and a better texture.

Advantage

VTBake S-1006 is suitable for flour processing and improver industry. mainly used in biscuit and crackers.
By adding VTBake S-1006, the cookies are easy to shape and emboss, good to handle, the finished product is not broken, and the surface is consistent.
The amino acids from protein decomposition are beneficial to the Melad reaction during baking and improve the taste and flavor of cookies.
Improving flavor, ensure uniform and stable bread quality.