Discover our products’ main benefits
  • Safety
  • Quality
  • Value for money
  • Standardization
  • Extended shelf life

Explore our line of ingredients:

BACTERIAL ALPHA-AMYLASE (MALTOGENIC)

Category: Enzymes

Brand name: GRINDAMYL™ MAX LIFE

Manufacturer: IFF

Applications: Industrial bakery

Features:

GRINDAMYL™ MAX LIFE is able to extend the bread shelf-life, mainly due to starch degradation during baking. Delaying amylopectin retrogradation, increasing crumb softness.

Use is recommended together with monoglycerides from the DIMODAN® line, which act in the retrogradation of amylose, promoting a synergistic action for bread softness.

MALTOGENIC ENZYMES / MALTOTETRAOSE

Category: Enzymes

Brand name: GRINDAMYL™ A, POWERFresh®

Manufacturer: IFF

Applications: Industrial bakery and wheat flour

Features:

Fungal alpha-amylase degrades damaged starch during the mixing process in the mixer, in a continuous reaction during fermentation, and degrades gelatinized starch in the first stages of baking.

Improves machinability, increases gas production that increases volume, improves the color of the crust and characteristic aroma due to the  Maillard reaction.

It is mainly used to correct the Falling Number when it is high in wheat flour.

IFF offers the GRINDAMYL™ A line with a wide range of enzyme activity levels, expressed in FAU.

POWERFresh® enzymes provide the most efficient anti-aging solution in bakery products. The enzymatic technology G+ is extraordinarily efficient in modifying starch during baking. This amylase slows down amylopectin retrogradation rate, delaying the drying process of bread. The result is substantial crumb softness and moisture.

In addition to softness characteristics, the most striking is resilience, which translates into the bread’s ability to return to its original shape, even under force effect, without crumbling or tearing under these adverse conditions.

GRINDING ENZYMES

Category: Enzymes

Brand name: PowerMill™

Manufacturer: IFF

Applications: Wheat grinding

Features:

IFF has developed a unique way to increase the productivity and efficiency of wheat mills, without compromising the quality of flour. PowerMill™ enzyme allows to reduce grain conditioning time by up to 50%, saving 10 to 20% energy, with higher extraction rates and premium results.

The enzyme is added during the wheat wetting process along with the process water, causing the wheat seed structure to open wider. In this way, water can migrate more quickly between different layers. The result is a more uniform grinding process with more flexible wheat grain to remove the bran, in a more simplified way, improving the level of flour extraction, generating similar products, and yet having wheat flour with a perception of a lighter color.

PowerMill™ enzyme is produced by using selected strains of bacteria and fungi, which allow the mill to reduce costs without compromising the quality of the flour. It is available in liquid form for easy handling.

GLYCOLIPASE AND XYLANASE / HEMICELLULASE

Category: Enzymes

Brand name: POWERBake®

Manufacturer: IFF

Applications: Wheat flour (correction)

Features:

The lipids present in wheat (2-3%) are transformed into natural emulsifiers through the action of glycolipases, which have a reinforcing effect on the dough, providing greater tolerance to process and raw material variations and better crumb texture.


Xylanases act on arabinoxylans, which are polysaccharides present in wheat that have a high water absorption capacity, causing changes to the dough rheology, such as development time, consistency, extensibility, and resistance to breaking. They offer benefits mainly in relation to the bread crumb  volume and structure.

GLUCOSE AND HEXOSE OXIDASE

Category: Enzymes

Brand name: GRINDAMYL™ S and GRINDAMYL™ SUREBake

Manufacturer: IFF

Applications: Wheat flour (correction)

Features:

Oxidizing enzymes act on sugars present in doughs and, by consuming oxygen, produce hydrogen peroxide, which binds to gluten through disulfide bonds, increasing the gluten network strength and the dough resistance.

Glucose oxidase acts exclusively on glucose molecules. Hexose oxidase, on the other hand, offers the differential of acting on different sugar molecules as a substrate, such as glucose, galactose, and maltose, providing more hydrogen peroxide and offering better dough strength.

IFF GRINDAMY™ S and SUREBake lines provide greater tolerance to variations in process parameters, reduced dough stickiness and increased bread volume.

They can be used in substitution or in synergy with other chemical oxidants, such as ascorbic acid and ADA.

LACTASE

Category: Enzymes

Brand name: BONLACTA™

Manufacturer: IFF

Applications: Ice cream, Beverages

Features:

“Bonlacta™ is a beta-galactosidase (lactase) used to convert lactose into glucose and galactose, for the production of dairy products with low lactose content (fluid milk, flavored milk, and condensed milk), cultured dairy products (yogurt, yogurt drinks, and cheeses), ice cream, and whey.

Potential benefits: Reduces lactose levels in dairy, increases sweetness, and therefore may contribute to sugar and calorie reduction. Reduces lactose crystallization in sweetened condensed milk.

PROTEASE

Category: Enzymes

Brand name: GRINDAMYL™ PR

Manufacturer: IFF

Applications: Cookies and crackers, Pizza dough

Features:

Proteases break down complex proteins into simpler compounds. They act on the gluten peptide bonds, breaking them, thus decreasing elasticity and, consequently, increasing dough relaxation.

GRINDAMYL™ PR is a line of proteases specially developed for use in crackers and laminated cookies. With a positive impact on the dough machinability, GRINDAMYL™ PR results in more homogeneous uniform cookies, reducing breaking and deformations.

Our partners are nown worldwide

We work side by side with companies that continuously invest in research, technology and quality certifications, in order to offer their customers the best in ingredients and flavors. Thus, the production process becomes more efficient and provides the end consumer with an incredible sensorial experience

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