date:Aug 29, 2012
zymes and other active ingredients for improving the water absorption and stability of doughs and increasing the yield of baked bread and rolls and the succulence of the crumb. Further innovations are enzymes to prolong the shelf-life of industrially produced, packaged bread and for optimising costs and quality in pasta production.
SternEnzym, a company known for development, production and marketing of tailor-made enzyme systems, has developed a lactase of very high quality and purity that rem