reduction solutions food and beverages brewing enzymes amylex® share share amylex® used in mash and cereal cooker applications, these liquefying α–amylases secure efficient starch liquefaction, extraction and reduced viscosity. the range includes medium to high temperature-stable enzymes. key benefits...
quickly predict the final baking quality, reducing the requirement for test baking. baking the gluten properties and structure are important to: form elastic dough retain gas during fermentation and baking allow expansion carry expansion retain the shape of loaf as baking quality is both related to starch...
resistant resins and preservatives are sometime used, the main components create an adhesive to bond well and cure on the corrugator. each component imparts certain characteristics to the adhesive that are important to the process. corrugating adhesive components % water - caustic soda < borax < raw starch...