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In this field nearly all the typical properties can be changed specifically with the aid of products from SternEnzym.
Our amylases, for example, can reduce the Falling Number and boost oven rise and baked volume. For long-life bakery products there are various enzymes that reduce water-binding, relax the dough and enhance browning.

BAKERY INGREDIENTS

Calcium proprionate
Enzymes
Sodium Diacetate
Ascorbic acid
Di ammonium SAPP
Full cream milk powder
Sodium Bicarbonate
Wheat Gluten
SSL
Calcium Carbonate
Ammonium Bicarbonate
Skim milk powder
Full cream milk powder
Cream of tartar
Tartaric Acid
Divider Oils
Carriers
Raising agents
Binding agents
Flour Treatment Agents
Yeast

Calcium propionate
Potassium sorbate
Sodium benzoate
Sodium metabisulphite
Citric acid

Dextrose
Maltodextrine
Glucose
Sodium Cyclamate
Sodium Saccharine
Icing sugar
brown sugar
Fructose

Xanthan Gum
Guar gum
GMS 40E
Gelatine

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