Sensea® Biscuit SF
Sensea® Biscuit SF helps to relax the gluten as an alternative reducing agents such as Sodium Meta Bi-Sulfide (SMS) in your biscuit and cracker production, while achieving softer gluten, improved dough machinability and extensibility, uniform product shape and surface, good dough-imprinting properties, enhanced mouthfeel and products texture.
By doing so, you can also address the conscious indulgence trend and attract health & wellness focused consumers who are willing to pay more.
Sensea® Biscuit SF is a specially designed endo-protease, which hydrolyzes the peptide bonds between the amino group of one amino acid and the carboxyl group of the next amino acid in protein chain. This enzyme weakens the gluten, reduces the dough viscosity and increases its extensibility and machinability .
Sensea® Biscuit SF demonstrates the robust performance at low dosages in broad range of biscuits and crackers . The dosages of Sensea® Biscuit SF are varied within 20-60 ppm range depending on flour quality, process parameters, recipes, producer expectations, etc. and should be optimized by biscuit trials.
All our products for biscuits
Enzymes help address gluten weakening, dough relaxation, standard biscuit dimensions and desired eating properties while completely eliminating SMS, helping you get a clean label. Find out more.