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.
You can regulate flour quality, optimize the technological process, accelerate the dough lamination and sheeting, manufacture the products with uniform shape, form and surface, improved mouthfeel, texture and color and completely eliminate reducing agents like SMS while getting a clean label.
You’ll be able to tap into new export markets where SMS usage is a bottleneck for you today.
You can use Sensea® Biscuit SF in a broad range of the biscuits, including cookies (short dough biscuits), biscuits, containing eggs, containing the inhibitor of many proteases.
And you can ensure increased flexibility in raw materials usage through balanced flour properties, increasing your independence on flour variability.
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.
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.
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.
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.