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Member Since 11 Years
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GST No. 24AADCE4305Q1ZKAsk for more detail from the seller
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EBPL has produced various enzymes and its blends for bakery products. Finished product produced by EBPL, followed with Good Manufacturing Practices. The products produced by EBPL, comply all the chemical and microbial parameters as per standard concern.
| Product Name | Active Ingradient | Dose | Role/ Advantages |
|---|---|---|---|
| Bakezyme-X | Xylanse Enzyme Preparation | 5-50 pm. | Improves bread volume and gas retention capacity. Improves crumb firmness, stability of dough. It has antistailing action. |
| Bakezyme-GL | Glucoamylase enzyme based Formulation | 5-50 ppm | Produces glucose sugar ,which is utilized by Yeast in fermentation, so required less amount of extra sugar. Helps to get browning Helps in softness. |
| Bakezyme-CRS | Protease enzyme Formulation | 30-60 ppm | Helps to breakdown gluten, Used for cracker production. Gel strength increases. Used in wafer production. |
| Bakezyme-LP | Lipase enzyme based Formulation | 10-60 ppm | Improves bread volume and dough stability. Retard Stailing. Production of emulsifier. |
| Bakezyme-AM | Amylase enzyme based formulation | 10-30 ppm | Responsible for starch hydrolysis. Used for dough conditioning. Used for sweetning |
| Bakezyme-GOX | Glucose oxidase based formulation | 8-80 ppm | Oxidize glucose. Strengthen the corss linkage in glutan. Better developing dough. Improves its machinability. |
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