Protease, Granulate

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.

 
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Description Key Benefits

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. 

Details

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.

Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Sensea® Biscuit SF
Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Acrylaway®
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Neutrase® L
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Fungamyl®
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Goldcrust®
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Lipopan® Max
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Neutrase®
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Panzea®
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Pentopan® Mono
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Shapeit® Biscuit
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Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
Intensified surface collaration
Enhanced mouth feel and texture
Clean label (SMS, L-cysteine elimination)
Robustness in various types of biscuits and crackers
Dough relaxation
Improved dough extensibility
Smooth dough - absence of shrinkage effect
Even shape and form of biscuits - smooth packaging process
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