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extended shelf life

ESL 1

An enzyme blend of anti-staling components for breads. This blend will reduce staling of crumb, keeping bread softer over shelf life. Designed for non-GMO applications.

Ultimate ESL 5

An enzyme preparation designed for anti-staling of yeast raised products for maximum extended shelf life. This blend  will increase dough tolerance, improve crumb properties, enhance loaf structure and resilience. Processing adjustments are minimal.

Zyme® ESL 1650

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toggle style 2

An enzyme blend of anti-staling components for breads.   This blend will reduce staling of crumb, keeping bread softer over shelf life.

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