Exhibitors

The largest component of wheat flour is the starch, The starch consist mainly From glucose units , starch is two types, amylose and amylopectin, our BVZyme A(amylases range)improve the starch accordin …

This product helps preserve gluten structure and promotes the creation of pentosans, which are highly water-retentive through breaking down complex polysaccharides that disrupt the formation of a stro …

BVZyme GO uses glucose oxidase to convert glucose into gluconic acid and hydrogen peroxide, strengthening the gluten network by tightening its thiol bonds and enhancing dough structure.

BVZyme L is a lipase enzymes range that enhances texture, softness, and shelf life in baked goods by hydrolyzing ester bonds in glycerides, improving crumb structure and reducing staling.

Our BVZyme A FRESH unique maltogenic amylase range acts on amylopectin breaking down glucosidic bond 1,6 and 1,4 to prevent the retransformation of gelled amylopectin into crystalline amylopectin,and …

In the bakery industry thousands of years ago, humanity used wheat as a primary and strategic source of nutrition. Ancient Egyptian pharaohs were the first to discover yeast in bread-making and paid g …