Baking dates back to more than 5000+ years ago where the traces of the way of food making was found across many civilizations. While the process and product diversifications have gone through a magnitude of changes, the essence still remains the same. With the rise in consciousness among Bakers & consumers, the use of chemicals in the baking process has been restricted and replaced with healthier & organic alternatives.
We at Alfanzyme Life Science, after extensive study of the baking process, have come with a unique multipurpose proprietary blend of a chemical free solution of Bakery Enzymes Bake Plus which enhances the process efficiency and reduces cost while enhancing the quality of final product. It acts at each stage of the baking process, maximizing the benefit to the user.
Bake Plus Classic
For Bread, Buns, Pizza, Croissant, Puffs, Cakes, Pastries, Idly and Dosa batter
Bakeplus is a multipurpose blend of enzymes formulated as a bread improver to enhance the properties of not only the dough/batter but also final product such as Bread, Buns, Pizza, Croissant, Puffs, Cakes, Pastries, Idly and Dosa batter giving them enhanced taste, better look, reduced baking time & extended shelf life.
Benefits in dough after use of Bake Plus Classic:
- Elastic and dry dough
- Optimized gluten extensibility and gas retention
- Improve dough tolerance and proofing stability
- Improved dough strength, dough stability
- Improved water absorption
- Improved dough development.
- Suitable for use in wide range of flours
- Consistent performance in different flours throughout the years
Benefits in final product after use of Bake Plus Classic:
- Improved oven spring
- Regular & fine crumb structure
- Soft & elastic crumb structure
- Increased loaf volume by improving the gas retaining capacity
- Improved texture and more uniform crumb structure.
- Improved crumb softness
- Improved bread softness.
- Extended Shelf life
- Improved overall bread quality and consumer appreciation
- Suitable for gluten free Baked products
- Improved baking time
Bake Plus Special
For Biscuit
Cocktail of ezymes gives stability to structure, eliminates acrylamide.
Bake Plus Cake
For Cake
Eggless cake with better taste, mouthfullness,volume and shelf life.
