MALTOGENIC ENZYMES

In baking maltogenic enzymes when added to dough basically hydrolyse starch in flour producing maltose and low molecular weight sugar.

Benefits

  • Maltose produced by enzymes serve as food for yeast and thus lead to good oven spring
  • Maltose in combination with sucrose (added sugar) gives a sweeter and tastier dough
  • Maltogenic amylase through modification of amylopectin delays firming of crumb, contribute to prolonged freshness and softness and thus retard staling in bread and buns. Staling which involves dry and crumbly loaves, heightened firmness of crumb and deterioration in taste and aroma, is major cause of losses in bakeries. Almost every customer will reject product that is too hard when squeezed

A.SEBamyl MAP 1500

B.Ceed Bread Softener

CEED LOW FAT BAKING

Major problem of margarine is transformation of some unsaturated fatty acids in  vegetable oil into saturated fatty acids by process of  hydrogenation. Drawback of saturated fats is contribution to increase in bad LDL cholesterol which is not heart friendly. Low fat baking product ensures reduction in amount of fat used in baking of bread.

Dosage 200g per 100kg flour

When added to dough, reduction in baking fat is minimum 50%.

CEED BREAD IMPROVER

Ceed bread improver is composed of hemicellulase, glucose oxidase, pentosonase, fungal alpha amylase and ascorbic acid

Dosage 100g/100kg flour

Benefits

  • Improved handling properties of dough leading to good tolerance  during mixing operation and ensures balance in elasticity, extensibility and resistance to deformation of dough
  • Optimise yeast action through enhanced fermentation and increased gas retention
  • Increased volume of baked bread and rolls
  • Fine crumb structure and texture
  • Efficient slicing of bread
  • Appealing crust development and colour

Ceed Calcium Propionate

Calcium propionate is used as mold inhibitor in bread. It is most active in pH range of 5.5 or below.  At higher pH, quantity added will increase. Calcium propionate has little effect on yeast and as such do not interfere in dough fermentation.

Ceed calcium propionate is in granules and of finest quality. It is usually added during dough mixing or blended with dry ingredients premix.

Recommend Dosage is 400-500g per 100kg flour.

When used under hygienic baking condition and proper cooling, it will give minimum of 7 days mould free shelf.

Ceed Heat Stable Flavours

Flavours constitute one of major factors that affect decision to buy baked product. Our flavours are compounded with high quality aromatic compounds and are in powder and liquid. They are heat stable, good aroma, excellent taste with no unpleasant notes.

POWDER

  • Milk Powder
  • Butter Powder
  • Coconut Powder
  • Cream Powder

LIQUID

  • Freshmilk
  • Condensed milk
  • Coconut
  • Chocolate

 We do custom blending for interested customers.

Dosage 0.1% – 0.2% of flour

MANUAL BREAD BAG CLOSER & PVC TAPES

Edcel bag closers ensures efficient closing of bread wrappers devoid of loosening during distribution of loaves. The machines are very durable and PVC adhesive tapes are of best quality.
We also advise and supply range of automatic and semi automatic bag closers on request.

BAKING EQUIPMENT

We provide sales and after-sales support of range of bakery appliances and also expert consultancy in bakery operations and industry standards.