When flour with weak protein is used or general dough stabilization is desired for applications purposes, our enzymes for  special dough strengthening make very specifically cross linking in gluten network by covalent molecular bonds to achieve a very stable dough and fermentation tolerance or by increasing the oxidation of disulfur groups in the  dough protein network.

Our product range for Dough Stability:

ISO® GLOXY

it is a dough surface  oxidizing system make a strength cross linking into protein network by creation of additional disulphur-links. so it is increase dough elasticity and show increased fermentation tolerance.

ISO® OXY ^Z

AZO DI CARBONAMIDE   it is a dough oxidizing system make a strength cross linking into protein network by creation of additional disulphur-links. so it is  Improves fermentation tolerance and increases volume yield.

ISO® OXY ^C

ASCORBIC   it is a dough surface  oxidizing system make a strength cross linking into protein network by creation of additional disulphur-links so it is  enhances dough properties, increases fermentation stability and improves volume yield.

ISO® DATEM

· Good crisp crust.

· Increases baked volume.

· Improves fermentation tolerance.

· Increases gas retention capacity and fermentation tolerance.