There are many reasons to use enzymes in baked goods. Alongside better processing, lower costs and declaration friendliness, sustainability is getting increasing attention. Enzymes are unbeatable in this area. For one thing, they are dosed much lower than ingredients like emulsifiers and hydrocolloids. For another, the resources used in making them, i.e. land, water and energy consumption, is much lower for them than for many other ingredients.
Dr. Lutz Popper, Scientific Director at the Stern-Wywiol Gruppe
Flour improvement, customized enzyme design and innovative concepts for success for the baking industry;
These are our core competences that make us truly unique. We increase the efficiency of your production
and ensure first-class products, customer-oriented and tailor-made.
Your demands. Our Solutions
Cost Saving Solutions that is the core focus of all our products – Power Series is developed to replace raw materials used in the baking industry. The products work across different bread types enabling partial or complete replacement of raw materials like – Vital Wheat Gluten, Soya Flour and emulsifiers. This offers significant cost savings to bakeries by helping them reduce their spending by upto 60%. Enabling to mitigate fluctuations in raw material prices, supply shortages, volatile production costs and competitive pricing pressure.
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| Product | Description | Dosage per Gluten |
|---|---|---|
| Power Series | ||
| Power Gluten | Enhanced vital wheat gluten | 1:1 replacement |
| Power G1 | Vital Wheat Gluten | 0.3 to 1 |
| Power G5 | Concentrated gluten replacer | 1: 1/10 |
| Power G6 | Gluten replacer | 1:1 |
| Power S1 | Soya Flour Replacer | 1:1/10 |
Economical solution for Puff and Khari production – Puffzym is specially formulated for khari & Puff pastry (laminated dough) saving 30% of the total fat cost while increasing the yield & volume and giving better final product with improved flakiness, symmetrical shape and size.
Functional Treatment Bread Improvers
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| Product | Application | Dosage per 100 kilos flour |
|---|---|---|
| Puffzyme | All types of laminated/sheeted bakery products. Reduces fat from 5 to 10% | 50 - 70gm |
Bread improvers for Tolerance, Performance and Overall Baking Quality - improve dough machinability, conditioning, strengthening and stability.
Our bread improver range enables hassle free baking with good texture, crumb structure and volume. And delivering consistent good quality baked goods every time.
Functional Treatment Bread Improvers
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| Product | Application | Dosage per 100 kilos flour |
|---|---|---|
| Josh | All types of yeast leaven breads | 0.1% |
| Thunder | All types of yeast leaven breads | 0.3% |
| Superb | All types of yeast leaven breads | 1% |
We stock hundreds of enzymes, additives and other ingredients in different specifications so that we can give every flour the desired extra value.
Basic Treatment
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| Product | Description |
|---|---|
| GT C-100-K | Ascorbic Acid |
| GT SSL 70 | SSL |
| GT VC 5000 | Fungal Alpha-amylases |
| GT HCC | Fungal Hemicellulases |
| GT LPX | Fungal lipase |
| GT ROX | Glucose oxidase |
| GT XYLO | Xylanases |
| GT soy | Soya flour |
Basic Treatment
| Product | Description |
|---|---|
| GT Mal | Malt flour |
| GT Calc | Calcium Carbonate |
| GT Prop | Calcium Propionate |
| GT SBic | Sodium Bicarbonate |
| GT SBic | Sodium Bicarbonate |
| GT Rowelit | Acidity Regulators |
| GT Sorb | Sorbic Acid |
| ForVitMin | Fortification Premixes |