BW-XL 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-XL SUP is an enzyme blend specifically developed to improve dough extensibility, strength, and volume, making it particularly valuable for bread and rolls requiring a strong gluten network and increased elasticity. BW-XL SUP supports bakers in achieving products with greater rise, uniform texture, and extended shelf life.
Key Benefits:
- Enhanced Dough Extensibility: Provides a balanced gluten structure, allowing dough to stretch without tearing, making it ideal for products that require shaping or stretching.
- Improved Volume and Structure: Promotes better gas retention in the dough, leading to an increase in loaf volume and a fine, consistent crumb structure.
- Better Crust and Crumb Quality: Results in a uniform crust and a soft, even crumb that is appealing to consumers.
- Extended Freshness and Shelf Life: Retains moisture within the product, delaying staling and keeping baked goods fresh for longer periods.
Application:
BW-XL SUP is versatile and suitable for various bakery applications, especially where dough elasticity and volume are critical. It’s added during the mixing stage and is effective with different flour types and recipes.
BW-XL SUP helps bakers deliver consistent, high-quality products with optimal texture, volume, and shelf stability, ensuring reliable results that meet consumer expectations for fresh and visually appealing baked goods.
