Products

BENEFITS

ALFAGYRM

* Increase volume
* longer shelf life
* Improve crust Color 
* Improve  flavor

HEMOGYRM

* Increase water absorption
* Improve dough handling
* Improve dough extensibility 
* Improve crumb texture 
* Increase volume

XYLOGYRM 

* Increased water absorption
* Improved dough handling
* Improved dough extensibility 
* Improved crumb texture 
* Increased volume

GLOXY GYRM

* Improves dough tolerance
* Improves crumb structure and texture.

LIPOGYRM

* Increase dough stability
* Excellent loaf volume
* Improve whiteness crumb
* Improve crumb structure

HEXOGYRM

PROTEGYRM

* Recommended for soft biscuits,wafers and crackers.

FRESHZYME  

* Shelf life

Products

BENEFITS

ASCOGYRM

* Enhances dough properties
* Improves  yield volume 
* Increase fermentation stability

GLUTGYRM

* Increased dough stability
* Increased volume
* Improves handling properties of dough 

MALTGYRM

* Decrease falling number
* Shorter fermentation time
* Better crust color 
* Boosts oven raising
* Prolongs shelf life

SOYGRM

* Brighter crumb 
* Fine texture 
* Better crumb structure
* Enhances flavour

EMILOGYRM

* Prolongs shelf life

RIBOGYRM

* Golden color

Products

BENEFITS

POWERGYRM

* Excellent bread volume 
* Increase water absorption
* Improving total quality of dough 

MIXOGYRM

Contains ascogyrm 

* Very good bread volume 
* Increase water absorption
* Improving total quality of dough
 

BINOGYRM

It must be blend with ascogyrm 

* Good bread volume 
* Increase water absorption
* Improving dough quality 
 

PASTAGYRM

Improving pasta quality

* Increase Pasta firmness
* Golden Colour
* Cooking resistance
* Lower Costs