BW-LP SUP Enzyme Manufacturer:
We specialized in manufacturing and supplying world-class Bakery enzymes in the market of India. Strong networks of Wilton Bioscience emerge as a leading manufacturer, exporter, and supplier of Bakery enzymes for indian and overseas market.
BW-LP SUP is a specialized enzyme blend designed to improve dough lamination and layering, making it particularly useful in producing high-quality pastries, croissants, and other laminated baked goods. This product enhances the flakiness, volume, and stability of dough layers, resulting in a light, airy texture with distinct layers in the final product.
Key Benefits:
- Enhanced Layer Definition: Promotes clear, well-defined layers in laminated dough, resulting in a flaky, tender texture in finished products.
- Improved Dough Elasticity and Strength: Increases the dough’s resilience, making it easier to handle without tearing during rolling and folding processes.
- Increased Volume and Flakiness: Boosts dough rise and gas retention, creating lighter, more voluminous baked items with a crisp, delicate crust.
- Extended Shelf Life and Freshness: Helps retain moisture, keeping laminated products fresher for a longer period.
Application:
BW-LP SUP is perfect for use in environments focused on laminated and layered bakery products, from small bakeries to large-scale production facilities. It’s incorporated during the dough mixing stage and performs well with various flour types, supporting easy dough handling and layer stability.
BW-LP SUP offers bakers an effective solution to produce high-quality laminated goods with improved texture, volume, and freshness, meeting consumer expectations for premium, layered bakery items.
