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Transglutaminase Enzyme in Bread & Bakery

Bread  products are the main foods and hence their quality is always important 

The transglutaminase enzyme is made up of natural ingredients and  elements, and its use in the flour and bread industry brings the following benefits :

-Reduce the thickness of bread dough and make baking easier

-Increase product volume

-Creating the porosity and texture of the product

-Staggered delay and increased shelf-life of bread

-Low dose and economical use

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