PD Zyme

An innovative product, PD Zyme is an all natural endeavor focused on enzyme solutions that can be used by the food industry. Futuristic and completely organic, PD Zyme isn’t exactly a budget investment, but brings with it the assurance of no chemicals.



Rapid advances in Food Biotechnology have made a number of exciting New Enzymes available for the Baking Industry. The use of enzyme is the most effective method to optimize the flour without changing its composition. The importance of enzymes has increased as consumer demands for more natural products Free Of Chemical Additives.Our enzymes are used to replace chemical ingredients that have been banned in most of the countries which are known to cause health hazards on consumption.

BRAND NAME

PRODUCT DESCRIPTION

APPLICATIONS & BENEFITS

PDZYME AA

Antistaling Enzyme

For Bread

  • Retards starch Retrogradation
  • Retains moisture for a longer and Preserves crumb
  • softness and elasticity
  • Good browning and Extends shelf life

PDZYME BA

Beta-amylase

For Bread

  • Improves browning of crust
  • Prolongs shelf life

PDZYME FA SERIES*

Fungal Alpha Amylase

For Bread, Wheat Flour

  • Reduces Falling Number
  • Increases volume & Enhances browning
  • Extended freshness

PDZYME FAX 100

Amylase homogenized with
high Hemicellulase activity for Flat Breads

For Flat Bread made from Maida/Fine flour

  • Increases water absorption capacity
  • Enhances extensibility and elasticity of dough
  • Enhances shelf-life

PDZYME GO SERIES*

Glucose Oxidase

For Bread, Cake

  • Strengthen the gluten network and stabilizes the dough
  • Increases gas retention capacity
  • Improved Oven spring
  • Replaces Bromate
  • Gives Greater Bread Volume

PDZYME LP SERIES*

Phospholipase

For Bread

  • Lowers the fat consumption and improves dough stability.
  • Increases volume & provides finer crumb structure and softness
  • Enhances the flexibility, elasticity and tenacity of the Noodles

PDZYME XY SERIES*

Xylanase

For Bakery industry

  • Improved oven spring and good volume.
  • Reduce stickiness and staling
  • Increased shelf life
  • Dough Conditioner

PDZYME LOX

Lipoxygenase

For Bread /Wheat Flour
  • Oxidizes the flour
  • Strengthens the Gluten
  • Whitens the crumb.

*series of customized products

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