Protease, Granulate
Sensea® Biscuit SF
Protease, Granulate
Sensea® Biscuit SF
Sensea® Biscuit SF helps to relax the gluten as an alternative reducing agents such as Sodium Meta Bi-Sulfide (SMS) in your biscuit and cracker production, while achieving softer gluten, improved dough machinability and extensibility, uniform product shape and surface, good dough-imprinting properties, enhanced mouthfeel and products texture.
By doing so, you can also address the conscious indulgence trend and attract health & wellness focused consumers who are willing to pay more.
Product features, details and benefits
This is an efficient, sustainable and biodegradable enzymatic solution. It can reduce the need for reducing agents such as sodium metabisulfite (SMS) in your biscuits, wafers, cookies and crackers.
Dough relaxation
This product helps to weakenthe gluten structure resulting in reduced mixing time, optimized dough lamination, softer and more extensible dough, reduced shrinkage during processing
Even shape and form of biscuits - smooth packaging process
This solution maintains the shape of cut biscuit dough, smooth edges and surfaces, reduces hairline cracks and provides uniform size and weight of biscuits for packaging.
Smooth dough - absence of shrinkage effect
This product softens the gluten and dough, securing smooth dough and absence of shrinkage effects due to irreversible action on gluten.
Details
Sensea® Biscuit SF is a specially designed endo-protease, which hydrolyzes the peptide bonds between the amino group of one amino acid and the carboxyl group of the next amino acid in protein chain. This enzyme weakens the gluten, reduces the dough viscosity and increases its extensibility and machinability .
Sensea® Biscuit SF demonstrates the robust performance at low dosages in broad range of biscuits and crackers . The dosages of Sensea® Biscuit SF are varied within 20-60 ppm range depending on flour quality, process parameters, recipes, producer expectations, etc. and should be optimized by biscuit trials.
All our products for dough conditioning
Enzymes play a key role in improving dough machinability and dough-handling properties. Find out more.
Granulate
Sensea® Biscuit SF
Testing one of our products in your own production is the best way to experience all the benefits.
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