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ENZYMES

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.

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