When protein-rich flour is used or general dough relaxation is desired for technological purposes our special proteases relax the doughs to the desired degree by either very specifically attacking the gluten network to achieve a very gentle and controllable degree of relaxation without the risk of destructing the protein network and loose its gas holding capacity or broadly attacking the gluten network to lead to a strong relaxation effect.

These enzymes are suitable to replace usual relaxing agents such as l-Cystein for use in natural or clean label products.

 Our products for dough relaxation:

ISO® PROTEASE ^L
Used as bread improvers for dough relaxation agent to substitute chemical relaxation agents used to shorten dough resting times and optimized dough rheology and ensure final products with improved quality, smooth surface and round edges

ISO® PROTEASE ^P

 Used as bread improvers for strong dough relaxation agent to significantly shorten dough resting times and optimized dough rheology and ensures final products with desired properties.