With its technological expertise and extensive experience in the field of milling and professional baking, our company has developed a wide range of industrial products. These products are designed to provide consistency in mass production and cover flour quality imperfections.
Having a good understanding of the professionals’ demands from the flour they use, we tailor make products to their needs and to help them achieve the best possible result. Our main objective is for any flour grade to meet the customer’s demands.
Our goal is for the makers of bakery products to produce consistent and quality products regardless of the flour grade being used. We are here to offer solutions to all professional bakers, flour and pasta industries.
Our product range comprises of enzymes, acids, stabilisers, emulsifiers, preservatives, improvers and sweeteners in various proportions and concentrates.
| Active Substance | Kenfood Product | Product Description |
| Improver and enzyme mix for pasta | DUROZYM 1 | Helps to homogenise the dough faster, prevents the lipoxygenation activity, protects and improves the colour of pasta, reduces the amylolytic process and sedimentation during boiling. |
| Fungal a-amylase | KENMYL 5000 SKB | Enzyme. The enzyme hydrolyses a-1, 4-glycosidic linkages in starch into amylose and amylopectin by producing dextrins and maltoses. The flour grade is improved when there are small quantities of a- amylase. Its addition gives the bread a good quality crumb and crust and an enhanced end product size. It is inactivated before the starch gelatinises, thus there is no risk of a sticky crumb. |
| Fungal a-amylase | KENMYL 6300 SKB | Enzyme. The enzyme hydrolyses α-1, 4-glycosidic linkages in starch into amylose and amylopectin, by producing dextrins and maltoses. The flour grade is improved when there are small quantities of a- amylase. Its addition gives the bread a good quality crumb and crust and an enhanced end product size. It is inactivated before the starch gelatinises, thus there is no risk of sticky crumb. |
| Fungal a-amylase+ microbial xylanases | KENZYM AMX | The product is based on selected aspergillus niger and Bacillus subtilis strains. The enzyme degrades (hydrolyses) the hemicelluloses into xyloses and hydrolyses the a-1, 4-glycosidic linkages in starch into amylose and amylopectin, by producing dextrins and maltoses. This product improves the flour grade when there are small quantities of xylanases. Its addition helps in the better handling of the dough, increases water absorption, the volume, colour intensity and the anti-staling effect of the end product. |
| Microbial xylanases | KENZYM BX | The enzyme degrades (hydrolyses) the hemicelluloses into xyloses. This product improves the flour grade when there are small quantities of xylanases. Its addition helps in the better handling of the dough; increases water absorption, the volume, and the anti-staling effect of the end product. |
| Fungal a-amylase+ microbial xylanases | KENZYM FBX 2000 | The enzyme degrades (hydrolyses) the hemicelluloses into xyloses. This product improves the flour grade when there are small quantities of xylanases. Its addition helps in the better handling of the dough; increases water absorption, the volume, and the anti-staling effect of the end product. |
| Fungal phospholipase | KENZYM FL | Enzyme. The enzyme converts the lipids and phospholipids found in the flour into lysophospholipids which have approximately the same structure and properties with those of DATEM. This product can replace DATEM and SSL without any problem in bakery recipes, thus reducing the cost by keeping the same characteristics. |
| Fungal maltogenic a-amylase | KENZYM FRESH MA | Improver (enzyme mix) for the preparation of bakery products. It is a maltogenic a-amylase that is used as a raw ingredient in bakery product improvers, premixes. The product is based on a glucan 1, 4-a-maltohydrolase) of selected Bacillus subtilis strains. The enzyme hydrolyses a-1, 4-glycosidic linkages into amylose and amylopectin. It is intended for use in bakery products for staling retardation with the enhancement of the amylopectin side chains and the release of maltogenic oligosaccharides. |
| Fungal glycoxidation | KENZYM GOX | Improver (enzyme mix) for the preparation of bakery products. This is a fungal glycoxidation preparation that is used for flour standardisation by mills. The product is based on selected Aspergillus niger strains. This is a glucose oxidase enzyme, which catalyses the oxidation of glucose to gluconic acid, oxygen and water. When baking, it causes the oxidation of free sulphydryl units from the gluten protein giving disulphide linkages that result in a stronger, more elastic dough. It is used in the baking industry and a processing aid to strengthen gluten in dough systems giving greater resistance to mechanical shock, better oven spring and bigger loaf volume. |
| Papain | KENZYM PPN | Improver for the preparation of bakery products. This is concentrated, water-soluble papain preparation (from the carica papaya plant) and fungal glycoxidase (from selected Aspergillus niger strains) which is used for flour standardisation by mills. The product degrades the proteins to peptides. Its addition helps in the better handling of the dough; it enhances extensibility, and reduces flour strength; it speeds up fermentation time and softens the dough. It is able to replace sodium pyrosulphate in recipes for biscuits, crackers etc. |
| Microbial protease | KENZYM PRO | Improver (enzyme mix) for the preparation of bakery products. This is a fungal protease preparation that is used for flour standardisation by mills. The product is based on selected Bacillus subtilis strains. The enzyme degrades the proteins to peptides. Its addition helps in the better handling of the dough; it enhances extensibility, and reduces flour strength; it speeds up fermentation time and softens the dough. |
| Fungal + microbial xylanases | PENTOMIX 500 FA | The enzyme degrades (hydrolyses) the hemicelluloses into xyloses. This product improves the flour grade when there are small quantities of xylanases. Its addition helps in the better handling of the dough; increases water absorption, the volume, and the anti-staling effect of the end product. |
| Active Substance | Kenfood Product | Product Description |
| Citric acid | CITRIC ACID POWDER | Organic acid, enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. It increases the consistency in marmalades, doughs, cheeses and creams. It decreases spoiling in fruits, doughs, vegetables, etc. due to enzymatic activity. |
| Glucono-delta Lactone | GDL | Acid, prevents the maillard reaction, used in the production of baking powder. |
| Monocalcium phosphate | MCP | Acid, prevents the maillard reaction, used in the production of baking powder. |
| Sodium pyrophosphate | SAPP 28 | Acid, prevents the maillard reaction, used in the production of baking powder. |
| Potassium hydrogen tartrate | T-ACID | Acid, prevents the maillard reaction, used in the production of baking powder, prevents sugar syrups from crystallizing. |
| Active Substance | Kenfood Product | Product Description |
| Agar -agar | AGAROSE 80 | Stabiliser. Gelatine substitute, used in confectionery and cooking (jelly preparation, thickener, creams, etc). Stabilises and gives body to the products it is added to; it dilutes at a temperature of 100°C and produces a thick gel when its temperature drops below 50°C. The viscosity of the gel is reduced when mixed, so that it can be applied cold to cakes and sweets and sets in or on the product when at rest. It provides a clear and heat stable gel in high sugar content systems. Improves the appearance of bakery - confectionery products. Provides strong water retention. Helps in the control of moisture migration. The gel formation capacity is reduced when the pH is reduced and the temperature rises, therefore the addition of any acidic ingredients need to be done at a below 80°C. |
| Carrageenan | CARRAGEL 80 | Stabiliser. Gelatine substitute, used in confectionery and cooking (jelly preparation, thickener, creams, etc). Stabilises and gives body to the products it is added to, dilutes at a temperature of 50°C -70°C and produces a heat reversible thick gel when its temperature drops below 40°C. Improves the appearance and extends the freshness of bakery - confectionery products. Provides strong water retention. Helps in the control of moisture migration. The gel formation capacity is reduced when the pH is reduced and the temperature rises. (Gel is not formed at below PH 4.2 values). |
| CMC (Sodium Carboxymethyl Cellulose) | C-GEL 90 |
Stabiliser. It has the following functions and properties that make it suitable for use in a broad range of applications in the food industry (baking, sauces, creams, ice cream). It acts as a thickener, binder, stabilizer, suspending agent and flow control agent. |
| Guar gum | G-GEL 90 | Stabiliser for use in bakery and confectionery, increases water absorption and dough freshness. Stabilises sauces and ice creams. |
| Methyl cellulose | KENECEL A4M | Stabiliser, having low viscosity in cold temperatures and creating a strong gel in hot temperatures; it is used for the production of bake stable fillings, sauces, etc. |
| Hydroxypropylcellulose | M-GEL 541 | Stabiliser mix, stabilises and converts bakery product fillings into bake stable, constitutes a structure forming agent for gluten-free products. |
| Xanthan | X-GEL 90 | Stabiliser for fillings, structure forming agent for gluten free products. |
| Active Substance | Kenfood Product | Product Description |
| Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | AMIDATEM 80 | Emulsifier. Use in bakery as a bakery product improver (enhances the resistance to mechanical shock, reduces the crumb cell size, produces a crispier crust and increases the volume of the end product) and as an emulsion stabiliser in dairy products, providing a uniform distribution of the fat in these products and preventing fat/liquid phase separation. |
| Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | DATEM 80 | Emulsifier. Use in bakery as a bakery product improver (enhances the resistance to mechanical shock, reduces the crumb cell size, produces a crispier crust and increases the volume of the end product) and as an emulsion stabiliser in dairy products, providing a uniform distribution of the fat in these products and preventing fat/liquid phase separation. |
| Mono- and diglycerides of fatty acids | EMULGATOR 90 | Emulsifier. Uses: as an improver in the preparation of bakery products (improves the texture of the dough, gives the crumb a silky texture, extends shelf life and softness of the bread); as an emulsion stabiliser in the preparation of confectionery and ice creams, it uniformly distributes the fat in these products and prevents fat/liquid phase separation. |
| Mono- and diglycerides of fatty acids | EMULSOFT 90 | Emulsifier. Uses: as an improver in the preparation of bakery products (improves the texture of the dough, gives the crumb a silky texture, extends shelf life and softness of the bread); as an emulsion stabiliser in the preparation of confectionery and ice creams, it uniformly distributes the fat in these products and prevents fat/liquid phase separation. |
| Soy lecithin | LECIKEN 50 | Emulsifier with powerful anti-stick properties; it improves resistance to mechanical shock, extends the shelf life of the end product, and reduces oil absorption in fried products. |
| Polyglycerol polyricinoleates | PGPR | Emulsifier, helps in the better distribution of the fat in the dough, limits the fat bloom in chocolate |
| Soy lecithin | SOYALEC | Emulsifier in its liquid form; it improves extensibility of the dough, extends shelf life, reduces oil absorption in the frying pan, facilitates in the separation of cooked products from their pans. |
| Sodium stearoyl-2-lactylate | SSL 100 | Emulsifier; it increases volume, improves the efficiency of fermentation and the shelf life of produced bakery products. |
| Active Substance | Kenfood Product | Product Description |
| Sodium Diacetate+Calcium Propionate | DIACETIN AC | Preservatives mix for bakery products that biologically rise with yeast, delays mould and Bacillus growth. |
| Sodium Diacetate | SODIUM DIACETATE | Acidity regulator, preservative, prevents Bacillus growth in bakery products. |
| Calcium Propionate | CALCIUM PROPIONATE | Preservative that prevents mould and Bacillus growth. Suitable for type of bakery products. |
| Potassium sorbate | POTASSIUM SORBATE | Preservative, used as a preservative in a wide range of bakery products except those that rise with yeast. |
| Sorbic acid | POTASSIUM ACID | Preservative, used as a preservative in a wide range of bakery products that rise with yeast. |
| Active Substance | Kenfood Product | Product Description |
| Butylhydroxyanisole, French ester | ANTRANCINE 20 CH | Antioxidant. It prevents rancidification of food and the creation of objectionable odours by stabilising and isolating the free radicals of fatty acids of products added. |
| L-cysteine hydrochloride | CYSTEINE | Amino acid, flour improver (reducing agent, helps with handling strong flours and enhances their elasticity, softens the dough and therefore reduces fermentation time), used as a food supplement. Even if L-cysteine is not a necessary amino acid, an extra dose is recommended in aged individuals. It also helps in reducing the negative effects of alcohol. |
| L-cysteine hydrochloride | CYSTO 10 C | Amino acid, flour improver (reducing agent, helps with handling strong flours and enhances their elasticity, softens the dough and therefore reduces fermentation time), used as a food supplement. Even if L-cysteine is not a necessary amino acid, an extra dose is recommended in aged individuals. It also helps in reducing the negative effects of alcohol. |
| Wheat fibre | FIBER W200 | Wheat fibre. Enhances water and oil absorption, increases the products’ shelf life, increases fibre levels in end bakery products. |
| Improver and enzyme mix | FILLO 500 | Used in the production of fillo, puff and pie pastry, enhances extensibility, increases water retention and the end product’s shelf life. |
| Improver and enzyme mix | KATAIFI 10 | Increases extensibility, increases the dough’s water retention and the end product’s shelf life. |
| Palm oil powder | KENFAT 80 | 80% vegetable oil powder for use in food preparation, in place of liquid oil. |
| Wheat gluten | KENVITAL | Wheat gluten. For the fortification, standardisation and production of specific flour varieties. Enhances flour strength, volume and resistance to mechanical shock. |
| Maltodextrin 18 DE | MALTO 180 | Partially hydrolysed corn starch, hypo-allergenic carrier and filler, improves crust crispness in bakery products. |
| Malt flour mix | NUTRIMALT F1300 | Non-diastatic malted barley and rye mix. Gives an intense malt flavour and helps colour the dough. |
| Improver and enzyme mix | PAN 500 | Cocktail of enzymes and oxidizing agents to improve the baking quality of the flour. |
| Whey protein 80% | WPC 80 | Whey protein, egg white substitute, froth stabiliser. |
| Egg white | ALBUMIN | Egg protein, powdered egg whites, reconstitution 1:8. |
| Calcium carbonate | AMMONIA | Raising agent for bakery products. |
| Ascorbic acid | ASCORBIC ACID | Oxidising agent, Ε300, enhances dough cohesion, strength and consistency. |
| Egg | POWDERED EGG | Whole egg powder, reconstitution 1:4. |
| 1.5% fat-free milk | FAT-FREE MILK | Fat-free cow’s milk, reconstitution 1:11. |
| 26% fat milk | FULL CREAM MILK | Powdered full cream cow’s milk, reconstitution 1:8. |
| Fat-free yoghurt | YOGHURT POWDER | Fat-free yoghurt, for use in bakery products. |
| Monosodium glutamate | MONOSODIUM GLUTAMATE | Flavour enhancer for sauces, soups and cooking products. |
| Glycerine | GLYCERINE | Polyol, hydrating medium, reduces water activity. |
| Sorbitol | LIQUID SORBITOL | Polyol, hydrating medium, reduces water activity. |
| Active Substance | Kenfood Product | Product Description |
| Product Description | STEVIOZ EXTRACT | Natural sweetener that is 270 - 300 times sweeter than sugar; used as a dietary product. |
| Aspartame | ASPARTAME | Artificial sweetener that is 170 times sweeter than sugar. |
| Sucralose | SUCRALOSE | Artificial sweetener that is 600 times sweeter than sugar. |
