EN-PROVE
Bread Improver

A blend of enzymes that is used to treat flour, enhancing the quality of breads.

EN-PROVE is a white powder packed in 1kg foil bag. Other packaging requirement is available upon request. This product should be applied as a bread improver only.


EN-PROVE AM
Amylotic Bread Improver

An amylotic enzyme preparation used as a flour treatment to improve the quality of breads. This product is derived from a selected strain of Aspergillus oryzae.

EN-PROVE AM is a white to yellowish powder packed in 1 kg foil bag. This product should be applied to flours only.


EN-PROVE SOFT
Gluten Softener

A proteolytic enzyme preparation used to soften gluten to improve the elasticity of the dough. This product is derived from a selected strain of Bacillus subtilis.

EN-PROVE SOFT is a white to yellow powder packed in 1 kg foil bag. This product should be applied to flours only.


EN-PROVE PLUS
Volume and texture enhancer

Transglutaminase or TGase is an enzyme which is able to catalyze covalent cross-linking between proteins by forming an amide bond between the γ- carboxyamide group of appropriate peptide-bound glutamine moieties and the ε-amino group of specific peptide-bound lysine residues. It is considered to be a ubiquitous enzyme, because of its importance in the metabolism of all life systems, and share a characteristic of being Ca2+ dependent. It is one of the most commercially-produced enzymes because of its use in food modification. They have used TGase for a wide variety of applications—improve protein encapsulation capacity, produce textured products, change elasticity and water holding capacity of proteins, form heat and water-resistant films, improve the nutritious value of food products by adding essential amino acids, modify protein solubility and avoid thermal treatment for gelation. Presently, all TGases in the food
industry are from microbial origin because of its fast gene transference, lower production cost, higher enzyme activity and smaller molecular weight.

All three main reactions involved with transglutaminases can be used for food transformation: (1) cross-linking between protein-protein; (2) cross-linking between protein and polyamine; or (3) reaction between protein-water resulting in the deamination of the glutamyl residues of the protein.

EN-PROVE PLUS is a white to light brown powder packed in 1kg foil bag. This specific formulation should be applied for baking only.


EN-PROVE LIFE

A new generation of amylotic enzyme preparation used to break down flour starch and extend the shelf life of breads and pastries. It provides crumb softness over longer period of time, improves elasticity and freshness, and creates extra crumb texture. This product is derived from a selected strain of Bacillus subtilis.

EN-PROVE LIFE is a white to yellowish powder packed in 1kg foil bag. This product should be applied to flours only.


EN-PROVE FLOUR CONDITIONER

A lipolytic enzyme preparation for use in the cereal food as dough/bread improver or the treatment of flours, which is produced by fermentation with a selected strain of Rhizopus oryzae.

EN-PROVE FLOUR CONDITIONER is a white to cream powder packed in 1 kg foil bag. This product should be applied to flours only.


EN-PROVE DOUGH PLUS

An oxidizing enzyme preparation for use in cereal food as dough/bread improver or the treatment of flours or in other food processing. The enzyme is obtained from specific cultures of Aspergillus niger.

EN-PROVE DOUGH PLUS is a light yellow powder packed in 1 kg foil bag. This product should be applied to flours only.

EN-PROVE XY

A hemicellulolytic enzyme preparation for use in the cereal food as dough/bread improver or the treatment of flours, which is produced by fermentation with a selected strain of Trichoderma reesei.

EN-PROVE XY is a white to light yellow powder packed in 1 kg foil bag. This product should be applied to flours only.