INNOVATION - TECHNOLOGY - SERVICE FOR MILLERS AND BAKERS WORLDWIDE

Bakery Enzymes

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Millbo offers a complete range of enzymes specifically produced for the bakery world. All emzymes you need with technical experts always by your side.

product name


description


application,use


dosage (mg/kg flour)
M 100 alpha
amylase
 Volume increase.
Available in two concentration M 100-70.000 and M 100-120.000 		5-30
M 200 xylanase,
pentosanases,
hemicellulases
 Volume increase, improve fermentation tolerance, bread softness.
For flour miller, bread improver manufacturers and plant bakeries.
Available in two versions. M200 and M200P. 		5-100
M 200KR xylanase Special xylanase for better fermentation tolerance. 10-60
M 300GO glucose oxidase Dough and gluten strenghtening. Increase flour stability.
Available as standard M300B4 or in two new concentration M300 GO easy and M300 GO advance. 		3-60
M 300LF phospholipase Volume increase, emulsifier replacement. 5-60
M 300LP baking lipase Volume increase, DATEM replacement. 5-60
M 500NS antistaling
amylase
 Reduce staling in bakery goods. 100-300
M 500FL softening enzyme Extra softness in sweet and bread doughs. 40-100
M 840 L phospholipase Special bake enzyme, available in liquid form. 20-50
M 840 P phospholipase Special bake enzyme, available in powder form. 20-50
M 900 protease Concentrated protease to weaken the gluten, softening the dough and allow proper baking. 1-20


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MILLBO Spa - Via Bellaria s.n. - 28069 Trecate, Italy - phone +39 0321795911, fax +39 0321795920