GRINDAMYL™
A wide range of baking enzymes for the milling industry

Years of experience have gone into the wide range of enzymes manufactured by IFF for the milling industry. The single enzymes and optimised enzyme complexes resulting from our continuous programme of research and development enable us to meet every modern bakery need.

The GRINDAMYL™ range of baking enzymes provide a wide range of benefits including improved dough strength, flour correction and flour and bread performance.

GRINDAMYL™

Product

Benefit

Application

GRINDAMYL® H

Dose tolerant. Better dough handling properties. Fungal xylanase to be used for the highest possible bread volume

White bread

Whole wheat bread

Buns/rolls

GRINDAMYL® S 100

Better dough handling properties. Amylase activity increases the final volume further. Fungal xylanase to be used for the highest possible bread volume

White bread

Whole wheat bread

Buns/rolls

GRINDAMYL® PLUSWEET G

In situ sweetness for added sugar/ HFCS reduction. Improves softness, volume

& freeze stability. Improves crust color

Breads

Cakes

GRINDAMYL® PR

Open crumb structure

Increased moistness

Enhanced mouthfeel and flavor release.

Provide a handmade, artisanal look.

Biscuits, crackers and dough relaxation

swipe
Connect with us
Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

Contact

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

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