百焙佳™ 烘焙专用葡萄糖氧化酶

Baking special glucose oxidase

Extend the stabilization time, reduce the degree of weakening and improve the internal structure of the internal bread.

百焙佳™ 烘焙专用真菌α-淀粉酶

Bake special fungal alpha-amylase

Improve the internal structure of steamed buns or breads for better softness.

百焙佳™ 烘焙专用麦芽糖淀粉酶

Baking maltogenic amylase

Can maintain the softness and elasticity of bread during storage, inhibit aging, extend the shelf.