Consumers look for a consistent shape in biscuits, crackers, wafers and cookies. Shapeit® Biscuit is a protease that weakens gluten to allow accurate shaping and imprinting.
Enhanced mouth feel and texture
This product improves sensorial properties by increasing crispiness and crunchiness. It also enhances the overall mouth feel and texture of your products.
Good dough-imprinting properties
Stamped cookies and biscuits need a uniform appearance. This product delivers the properties needed for final products with an appealing appearance.
Improved dough machinability
By degrading gluten protein in wheat flour, this product helps soften the gluten structure. That results in extensible, well- flowing dough properties for fewer machinability issues on your line.
Improved product appearance
By making dough much easier to handle, this product delivers uniform product shape, surface and color.
Less need for reducing agents
This is an efficient, sustainable and biodegradable enzymatic solution. It can reduce the need for reducing agents such as sodium metabisulfite (SMS) in your biscuits, wafers, cookies and crackers.
Clean label (SMS, L-cysteine elimination)
This is an efficient, sustainable and biodegradable enzymatic solution. It can reduce the need for reducing agents such as sodium metabisulfite (SMS) in your biscuits, wafers, cookies and crackers.
Dough relaxation
This product helps to weaken the gluten structure resulting in reduced mixing time, optimized dough lamination, softer and more extensible dough, reduced shrinkage during processing
Smooth dough - absence of shrinkage effect
This product softens the gluten and dough, securing smooth dough and absence of shrinkage effects due to irreversible action on gluten.
Even shape and form of biscuits - smooth packaging process
This solution maintains the shape of cut biscuit dough, smooth edges and surfaces, reduces hairline cracks and provides uniform size and weight of biscuits for packaging.
Low-protein wheat flour enables accurate shaping and imprinting. If the gluten in your flour is too strong, the dough becomes difficult to handle. This leads to defects including brittle consistency and uneven shape.
Shapeit® Biscuit is a protease that efficiently weakens gluten for a softer gluten structure and extensible dough properties. This gives your products a uniform shape, surface and color while allowing improved dough imprinting characteristics.
Shapeit® Biscuit also delivers improved machinability and allows you to use a wider variety of flours. It also improves the mouth feel and texture of your final products. The result is high-quality, consistent, easy-to-pack biscuits, crackers, wafers and cookies.
All our products for appealing appearance
First impressions count. Consumers choose bread, biscuits, cookies, wafers and crackers with a rich golden color and structural integrity.
Find out how enzymes can help.