Product features, details and benefits
Sensea® Biscuit SF is a specially designed endo-protease, which hydrolyzes the peptide bonds between the amino group of one amino acid and the carboxyl group of the next amino acid in protein chain. This enzyme weakens the gluten, reduces the dough viscosity and increases its extensibility and machinability .
Sensea® Biscuit SF demonstrates the robust performance at low dosages in broad range of biscuits and crackers . The dosages of Sensea® Biscuit SF are varied within 20-60 ppm range depending on flour quality, process parameters, recipes, producer expectations, etc. and should be optimized by biscuit trials.
All our products for dough conditioning
Enzymes play a key role in improving dough machinability and dough-handling properties. Find out more.