• Alpha Amylase Fungal: 10000 SKBU to 1,00,000 SKBU
• Papain Enzyme: 100 TU/MG to 1000 TU/MG
• Xylanase Enzyme: 10000 IU/GM to 1,00,0000 IU/GM
• Glucose oxidase Up to 10000 GFOU/GM
• And more…
Major Use: Baking enzymes are prevalent in the baking industry to enhance dough handling properties, optimize fermentation processes, improve crust color and texture, extend shelf life, and maintain product consistency.