Deepzyme SL [Soya Lipoxygenase]

Deepzyme SL is soybeans origin lipoxygenase enzyme has a number of functions in bread making and aroma production. Incorporation of the lipoxygenase in baking preparation offers prospects for colour enhancement as well as forms hydroperoxides from linoleic acid in shortening. These react with gluten, increasing its strength and the volume of the baked bread. 

Deepzyme HF [Bacterial Hemicellulase]

Deepzyme HF is a ready to use fungal Hemicellulase enzyme preparation produced by a selected strain of Aspergillus species. In baking industry, this result in improved development and extensibility of gluten and gas retention. 

Deepzyme HB [Fungal Hemicellulase]

Deepzyme HB is a ready to use bacterial Hemicellulase enzyme preparation produced by a selected strain of Bacillus subtilis. In baking industry, this result in improved development and extensibility of gluten and gas retention. 

Deepzyme AG [Fungal Amyloglucosidase]
Deepzyme AG is used for supplementation of the fungal glucoamylase in flour for increase loaf volume and efficient starch hydrolysis.
 

Deepzyme A [Fungal Amylase]

Deepzyme A is a fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. The enzyme will hydrolyse 1,4 alpha D glucosidic bonds in gelatinized starch to  small dextrins, thus allowing yeast to work continuously during fermentation, proofing and the early stage of baking. This result in improved bread volume and crumb texture.  

Deepzyme X [Fungal Xylanase]

Deepzyme X is fungal xylanase enzyme preparation produced by a selected strain of Trichoderma Species. Deepzyme X gives improvement in the quality of the baked goods, giving better crumb structure, larger volume and more freshness.  

 Deepzyme FAP [Fungal Acid protease]

Deepzyme FAP is a fungal acid protease enzyme preparation produced by a selected strain of Aspergillus oryzae. In baking industry, Deepzyme FAP is used when making bread with ‘hard flour ‘i.e. flour high in gluten proteins to modify bread dough, which results in gluten elasticity and extensibility of dough. Deepzyme FAP provides beneficial effects when used with amylase or directly in the bake. 

Deepzyme NP [Bacterial Neutral protease]

Deepzyme NP is a bacterial neutral protease enzyme preparation produced by selected strain of Bacillus subtilis. Deepzyme-NP is bacterial protease enzyme used in production of biscuit and crackers. Protease enzymes soften the gluten without affecting the other constituents of dough. 

Deepzyme GO [Fungal glucose oxidase]

Deepzyme GO is fungal glucose oxidase enzyme preparation produced by a selected strain of Aspergillus Species. Deepzyme GO gives improvement in the quality of the baked goods, giving better crumb structure, larger volume and more freshness, and has soft and velvety feel, both to the touch & consumption.  

Deepzyme L [Fungal Lipase]
Deepzyme L is used for supplementation of the fungal Lipase in flour for improve dough whiteness & texture. 

Deepzyme PL [Fungal Phospholipase]

Deepzyme PL contains fungal Phospholipase enzyme able to hydrolyze both the neutral triglycerides into monoglycerides and the phospho- and galactolipids into lyso-phospholipids and galactomonoglycerides. The monoglycerides and lyso-lipids are very similar in structure to DATEM and SSL. In dough these “Eco-emulsifiers” are able to mimic the effects of DATEM / SSL.

Deepzyme BG [Fungal beta glucanase]

Deepzyme BG is an enzyme beta-1, 3-1, 4-glucanase product from Trichoderma reesei, a micromycetic fungus, producing beta-glucanase will hydrolyze beta-glucans into oligosaccharides and some mono, di and trisaccharides. This unique formulation is particularly valuable for baking processes development. 

Miscellaneous 

Flourzyme A

Flourzyme A is a ready to use fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. It is specialty used as an ingredient in flour improvement, when flour itself has a low content of alpha amylase. Flourzyme A ensures continuous formation of dextrins and maltose from available starch of flour and enhanced quality of flour. 

Flourzyme H

Flourzyme H is a ready to use fungal Hemicellulase enzyme preparation produced by a selected strain of Aspergillus species. This result in improved development and extensibility of gluten produced by these enzymes enhance the quality and flavour of flour. It is specialty used as an ingredient in flour improvement. 

Flourzyme B

Flourzyme B is a ready to use bacterial Hemicellulase enzyme preparation produced by a selected strain of Bacillus species. This result in improved development and extensibility of gluten produced by these enzymes enhance the quality and flavour of flour. It is specialty used as an ingredient in flour improvement