Enzymes

This category presents enzymes - technological aids for adjusting the baking properties and quality indicators of wheat and rye flour.

They can be used both individually and in a mixture with each other for a synergistic effect and a complex effect on the quality indicators of flour.

They can be used both in bakeries and flour mills.

Technological aids

GTBlend 901
fungal alpha-amylase

Improving gas-forming capacity. Dosage 1...10 g/100 kg of flour.

GTBlend 902
fungal alpha-amylase

Improvement of gas-forming capacity, reduction of the Falling Number. Dosage 10...50 g/100 kg of flour.

GTBlend 904
fungal glucoamylase

To improve sugar-forming capacity, improve crust color of finished products. Dosage 10...30 g/100 kg of flour.

GTBlend 905
maltogenic bacterial alpha-amylase

Significantly increases the shelf life of finished bakery products. Dosage 4...20 g/100 kg of flour.

GTBlend 908
bacterial alpha-amylase

Improving the sugar-forming capacity of flour. For extreme softness, for the production of brews, alcohol mashes. Dosage 10...30 g/100 kg of flour.

GTBlend 910
fungal xylanase

Increase in volume, gas-holding and water-absorbing capacity. Dosage 1...10 g/100 kg of flour.

GTBlend 916
fungal cellulase

Improvement of water absorption capacity, reduction of stickiness, increase of volume of finished products. Dosage 1...10 g/100 kg of flour.

GTBlend 918
bacterial xylanase

Significantly increases the volume of dough pieces, improves water absorption and gas retention capacity. Dosage 1...10 g/100 kg of flour.

GTBlend 920
fungal lipase

Reduces stickiness, makes dough dry, improves shape stability. Replaces emulsifiers. Dosage 1...10 g/100 kg flour.

GTBlend 921
fungal phospholipase

Replacement of emulsifiers, improvement of plasticity, increase in volume of finished products, bleaching of crumb. Dosage 1...10 g/100 kg of flour.

GTBlend 930
fungal glucose oxidase

Strengthens gluten, makes dough dry, increases shape stability of dough pieces. Dosage 1...10 g/100 kg of flour.

GTBlend 931
bacterial protease

Significantly relaxes gluten, destroys proteins. Used in the production of cookies, crackers, wafer sheets. Dosage 2...15 g / 100 kg of flour.

GTBlend 932
fungal protease

Gently relaxes gluten, replaces sodium metabisulfite and L-cysteine. Dosage 10...50g/100 kg flour.

GTBlend 901
fungal alpha-amylase
GTBlend 902
fungal alpha-amylase
GTBlend 904
fungal glucoamylase
GTBlend 905
maltogenic bacterial alpha-amylase
GTBlend 908
bacterial alpha-amylase
GTBlend 910
fungal xylanase
GTBlend 916
fungal cellulase
GTBlend 918
bacterial xylanase
GTBlend 920
fungal lipase
GTBlend 921
fungal phospholipase
GTBlend 930
fungal glucose oxidase
GTBlend 931
bacterial protease
GTBlend 932
fungal protease