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High-tech enzymes are key to consistently improving flour quality and an economical grinding process. Enzymes are added to flour at very low concentrations (ppm) and have a significant impact on the flour and its baking properties. Rixos offers you a full range of concentrated enzyme preparations that have different capabilities through the use of different types of amylase, hemicellulose, glucose oxidase, lipase, protease, etc.
Scientific name Product name Affect Alpha Amylase (fungal) F-zym Amylase-F Increases volume.Develops fine and soft crump structure. Alpha Amylase (bacterial) F-zym Amylase-B Prolonged softness and...