Infinita Biotech Private Limited

• Makes dough stronger and more elastic
• Flavour induction and increased shelf life
• It is used for gluten strengthening and gelation of the soluble arabinoxylans in the flour.

• It is used for strengthening gluten
• Reduce dough sticking
• Increases the output of ready made products and slows down the hardnening process.

Glucoamylase converts starches into fermentable sugars, improving dough handling, volume, and texture. It enhances crumb softness, moisture retention, and delays staling, extending shelf life and improving the freshness and quality of bread, cakes, and pastries.

Phospholipase improves dough stability, gas retention, and machinability for better volume and uniform crumb structure. It enhances softness, reduces the need for chemical emulsifiers, and ensures cleaner formulations with consistent baked product quality.

• Fungal xylanase used in pre- treatment of flour, coverting insoluble hemicelluloses present in dough into soluble forms.
• This results in a stable, fluffy dough and voluminous bread.

• Enhance fermentation process and give half loaf volume
• Improved bread volume
• Improved crust colour
• degrade the damaged starch in wheat flour into small dextrins

• It is used in bakery products as a dough conditioner.
• Good bread volume 
• To give more elasticity to bread and biscuits. It catalyzes the hydrolysis of proteins. 
• It modifies dough rheology and handling properties.

• It breaks down lipids into monoglycerides and free fatty acids
• In increases dough tolerance, improves loaf volumes and allows for a reduction in the use of shortening.

• It is blends of enzyme
• Execellent crumb structure
• Enhanced volume for ladi pav and buns
• Extra softness and texture for pizza base
• Enhanced flovour and aroma development
• Increased shelf life for finished products

• It is blends of enzyme 
• Flour whitening
• Finer Texture and grain in finished baked bread
• Improved baking quality
• Improved shelf life of flour