BIOPAN® Enzymes for bread making
Solutions with added value are part of our successful corporate philosophy. Research into of enzymes with the aim to improve the baking properties, is an important basis for such solutions.
With our well-known brands BIOPAN® we have created pioneering solutions in enzyme technology for bread and other baked products.
BIOPAN® consists of a blend of natural and free of GMO enzymes similar to those present in cereals. Adding these enzymes to flour corrects the level of enzyme activity, and this improves the quality of the flour.
BIOPAN® is a natural product containing no chemical substances.
The BIOPAN® product range can be used for any type of traditional or modern bread of all countries in the world.
ENHANCED QUALITY
- Bread produced with our additives has the following assets:
- Longer shelf life
- Better appearance, taste and flavour
- Considerable reduction of losses
- Homogenous texture and uniform baking
- Improved appearance of the bread
- Increased stability of the dough as well as its elasticity
- Correct fermentation of the dough making the bread more digestible
- Better quality thanks to the presence of natural antioxidants
- More bread with less flour
- Reduced kneading time more than 50%
Health benefits of BIOPAN®
Adding BIOPAN® makes it possible to avoid any harmful chemical agents
BIOPAN® causes a correct fermentation of the dough which makes the bread more digestible
Bread produced with BIOPAN® only contains a modest quantity of salt for the sake of the taste.
ECONOMIC benefits of BIOPAN®
- BIOPAN® makes it possible to produce 10-15% more bread with the same quantity of flour.
- Using BIOPAN® leads to a 50-65% reduction of losses due to longer shelf life
- Reduced kneading time more than 50%
Our BIOPAN® range consistes:
BIOPAN® Extra
BIOPAN® B
BIOPAN® C
BIOPAN® P
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