STB-zym

PT Indozyme Pratama

STB-zym is a whole some improver specific to steam buns with ideal blend of enzymes, permitted emulsifiers and oxidizing agents.

The following benefits are expected by the use of STB-zym,^BR-1. Increased volume: Amylase acts on damaged starch to break it to simpler sugars like Dextrin & Glucose which forms ready food for yeast thereby increasing its fermentation ability. The carbon dioxide formed during the fermentation helps in increasing the volume.^BR-^BR-2. Improved fermented flavor of the product: Aldehydes and other products of fermentation help to improve the fermented flavor of the product.^BR-^BR-3. Improved texture: Hemi-Cellulase break the NSP fraction of flour and release Gluten from the complexes formed with xylans, hemi-cellulose, pentosans etc.^BR-^BR-4. A more palatable texture with good softness, however maintaining the density of the bun.^BR-