Wheat

Spring Line

Hemicellulase

Flour and dough extensibility/dough machinability and relaxation/volume/oven-rise.

Spring AG Line

Amyloglucosidase

Golden crust/thin and soft crust.

Spring Alfa Line

Fungic alfa amilase.

Fermentative power/volume/golden crust.

Spring Flip Line

Phospholipase

Dough stability/fermentation tolerance/structure/volume/emulsifier substitution.

Spring Gox Line

Glucose oxidase

Fermentation tolerance/structure/volume/bloom.

Spring Life Line

Maltogenic alfa amilase

Softness/crumb elasticity/shelf life.

Spring Plus Line

Maltogenic alfa amilase

Softness/crumb elasticity/shelf life/high yield.

Spring Cake Line

Maltogenic alfa amilase

Softness/crumb elasticity/shelf life.

Summer Pro Line

Protease

Flour power brake/uniformity /volume/texture.

Summer Xylan Line

Xylanase

Flour and dough extensibility/recipe water reduction/oven-rise/uniformity/volume/ texture/reduction over weight.

Summer Xylan WF Line

Xylanase & protease

Flour strength brake/flour and dough extensibility/recipe water reduction/oven-rise/ uniformity/volume/texture/reduction over weight/dough viscosity reduction.

CreamLine SL/Creamline SL 20

SSL – sodium stearoyl-2-lactyl lactate

Dough machinability and stability/fermentation tolerance/structure/volume

CreamLine CL/Creamline CL 20

CSL – calcium stearoyl-2-lactyl lactate

Dough machinability and stability/fermentation tolerance/structure/volume

CreamLine DT

Datem – Diacetylated tartaric acid of mono and diglycerides

Dough machinability and stability/fermentation tolerance/structure/volume

CreamLine Datem HF

Di-acetylated tartaric acid ester of mono and diglycerides

Dough machinability and stability/partial fat substitution of formulation.

CreamLine MHS 90

Monoglyceride distilled from vegetable fatty acids

Dough stability/softness/crumb alveoli uniformity/softness/shelf life

CreamLine MH 90 HI

Monoglyceride distilled from hydrated vegetable fatty acids

Dough stability/softness/crumb alveoli uniformity/softness/shelf life

Granocake S Line

Fatty acid esters with polyglycerol, mono and diglycerides of fatty acids and polysorbate 80.

Dough stability/volume/softness/crumb alveoli uniformity/shelf life.

Granoestab Line

Emulsifiers mix

Dough machinability and stability/fermentation tolerance/structure/volume

Granomix 100 Line

Enzymes / emulsifiers / oxidants

Dough machinability and stability/fermentation tolerance/structure/volume/bloom/ golden crust/crunchiness

Granomix 101 Line

Enzymes / emulsifiers / oxidants

Dough machinability and stability/fermentation tolerance/structure/volume/golden crust/ crumb and crust softness.

Granopasta Line

Organic acids

Enzymatic browning delay

Maturax Line

Enzymes / oxidants

Dough machinability/fermentation tolerance/structure/volume/oven-rise

Soft Life Line

Enzymes / emulsifiers

Dough machinability and stability/softness/elasticity and crumb alveoli uniformity / shelf life.

Ascorbic acid

Ascorbic acid

Enhances gluten / fermentation tolerance / structure / volume / bloom / crunchiness

Citric acid

Acidulant

Acidulant for bread/delays darkening in fresh dough

Lactic acid

Acidulant

Acidulant for bread/delays darkening in fresh dough

ADA 25% – ADA 75% – ADA 100%

Azodicarbonamide

Enhances gluten /firm dough / fermentation tolerance / structure / volume / bloom / crunchiness

CMC

Carboxymethylcellulose

Water absorption raise/structure/volume

Granoestab 204

Modified starch

Softness/crumb elasticity

Granoestab ABS

Carboxymethylcellulose / emulsifier

Water absorption raise/structure/volume

Granofix

Soy flour/enzymes

Crumb whitening / optimization of emulsifiers’ effect /volume

La Lux

Benzoyl peroxide 32%

Flour Bleach

Master Glúten

Wheat vital gluten

Firm dough/fermentation tolerance/structure/volume/water absorption raise

Spring GSH

Glutathione / dry inactive yeast

Dough machinability

Granomix 400

Sodium bicarbonate/SAPP/MCP

Aeration/expansion/volume

Granocake F 500

Sodium bicarbonate/SAPP

Aeration/expansion/volume

Granocake F 700

Sodium bicarbonate/Glucone delta lactone

Aeration/expansion/volume for formulation with sodium reduction

SAPP 28

Sodium acid pyrophosphate

Aeration/expansion/volume