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Infinity soft

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 maxium extended shelf life. This blend will increase dough tolerance, improve crumb properties, enhance loaf structure and resilience. Processing adjustments are minimal.

Zyme ESL 1650

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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