To catalogue
AIT Ingredients Monozyme H 10
AIT Ingredients Monozyme H 10 ensures better water absorption in the dough and improves dough extensibility and tolerance (gluten network stabilization). Bread volume is increased.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Bread
- Functions
- Enzyme
- Ingredient Name
- Hemicellulases
- Markets
- Food & Nutrition
- Enzyme Type
- Hemicellulase
- Pentosanase
- Ingredient
- Hemicellulases
- Technology
- Food Ingredients
- Technical Details
Mixes And Premixes Easy To Use Solutions For A Wide Range Of Tastes; Cereals And Grains; Classics; Festives; Wellness Balance; Discoveries; Viennoiseries; Pastries; Bread-making Improvers For Every Product Issue, A Technical Solution.; Maxi Soft; Pro Fresh; Pro Resist; Volume Up; Gluten Booster; Expert H+
- Food Ingredients Features
- Improved Dough Machinability & Development
- Water Absorbent
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
