FLOMOD Enzymes
Our FLOMOD single enzymes have been carefully selected by our in house technical experts to give the desired results and cost in use benefits.
Our FLOMOD single enzymes have been carefully selected by our in house technical experts to give the desired results and cost in use benefits.
| Product | Active Enzyme | Information, benefits/reason for use | Dosage (ppm) |
|---|---|---|---|
| FLOMOD AF | Fungal alpha-amylase |
• Standardisation of amylolytic activity • Influences characteristics of dough • Improved fermentation speed • Improves bread volume, crumb structure & texture |
40 - 120 |
| FLOMOD AB | Bacterial alpha-amylase |
• Improves moisture retention • Improves shelf life |
40 - 120 |
| FLOMOD XF | Fungal Xylanase |
• Oven Spring & volume • Machine ability • Dough Stability & Tolerance • Increases Crumb softness • Improved Crumb structure |
20 - 60 |
| FLOMOD XB | Bacterial Xylanase |
• Dough stability • Volume • Improved Crumb Structure |
40 - 120 |
| FLOMOD GO | Glucose Oxidase |
• Improves rheological properties & strengthens the gluten matrix • Improves dough firmness & machinability • Oxidative reaction with gluten to make weaker doughs stronger, drier and more elastic |
1 - 10 |
| FLOMOD LP | Phospholipase |
• Forms emulsifiers in “situ” (similar to datem & SSL) • Strengthens the dough |
20 - 100 |
| Product | Active Enzyme | Information, benefits/reason for use | Dosage (ppm) |
|---|---|---|---|
| FLOMOD PR | Bacterial Protease |
• Weakens gluten to give plastic properties required in doughs for biscuits • Hard dough and sweet biscuits |
50 - 200 |
| FLOMOD FP | Fungal Protease | • Improved dough softening in strong flours | 30 - 200 |
| FLOMOD AM (Freshness) | Maltogenic alpha-amylase |
• Improves shelf life of bread • Improved crumb softness & loaf volume |
40 - 80 |
| FLOMOD AGSX | Amyloglucosidase |
• Improved browning • Crumb structure & softness • Shortened fermentation time |
10 - 150 |