BW-GL 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-GL SUP is an enzyme blend tailored to improve gluten strength, dough elasticity, and overall product quality in baked goods. It is particularly beneficial in recipes that require strong gluten networks, such as bread, rolls, and pizza dough, enhancing the structural integrity and texture of the final product.
Key Benefits:
- Increased Gluten Strength: Reinforces the gluten network, resulting in a dough with greater elasticity and strength, ideal for high-volume products.
- Improved Dough Handling: Enhances dough stability and tolerance, making it easier to process and reducing tearing or sticking during production.
- Better Volume and Texture: Promotes even gas retention for improved rise and a consistent crumb structure, providing a light, airy texture.
- Enhanced Freshness and Shelf Life: Helps retain moisture, delaying staling and keeping baked products fresher for longer.
Application:
BW-GL SUP can be incorporated into a variety of bakery processes, especially those requiring strong dough with high extensibility. It’s added during the dough mixing phase and is compatible with different flours and formulations.
BW-GL SUP provides bakers with a reliable solution for creating high-quality baked goods with enhanced volume, structure, and shelf life, meeting the demand for visually appealing, fresh, and consistent products.
