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Our FLOMOD single enzymes have been carefully selected by our in house technical experts to give the desired results and cost in use benefits.

Below is our product range and the benefits.

 

 

Producto Active Enzyme Information, benefits/reasons for use Dosage ppm
FLOMOD AF
Fungal alpha-amylase
  • Standardisation of amylolytic activity
  • Influences characteristics of dough
  • Improved fermentation speed
  • Improves bread volume, crumb structure & texture
40-120
FLOMOD AB
Bacterial alpha-amylase
  • Improves moisture retention
  • Improves shelf life
40-120
FLOMOD XF
Fungal Xylanase
  • Oven Spring & volume
  • Machine ability
  • Dough Stability & Tolerance
  • Increases Crumb softness
  • Improved Crumb structure
20-60
FLOMOD XB
Bacterial Xylanase
  • Dough stability
  • Volume
  • Improved Crumb structure
40-120
FLOMOD GO
Glucose Oxidase
  • Improves rheological properties & strengthens the gluten matrix
  • Improves dough firmness & machineability
  • Oxidative reaction with gluten to make weaker doughs stronger, drier and more elastic
1-10
FLOMOD LP
Phospholipase
  • Is able to form emulsifiers in ‘situ’ thereby creating effects equivalent to datem & SSL
  • Strengthens the dough
20-100
Producto Active Enzyme Information, benefits/reasons for use Dosage ppm
FLOMOD PR
Bacterial Protease
  • Weakens the gluten to give plastic properties required in doughs for biscuits
  • Hard dough and sweet biscuits
50-200
FLOMOD FP
Fungal Protease
  • Improved dough softening in strong flours
30-200
FLOMOD AM
(Freshness)
Maltogenic alpha-amylase
  • Improves shelf life of bread
  • Improved Crumb softness & Loaf volume
40-80
FLOMOD AGSX
Amyloglucosidase
  • Improved browning
  • Crumb structure & softness
  • Shortened fermention time
10-150