Bakery Products

This category focuses on the development of high quality and cost effective bread improvers, dough strengtheners, conditioners and emulsifiers. Utilizing today’s latest technology in baking – Enzymes, extracted from selected strain of micro-organism. With our partners in the industry and their expertise, we extend technical assistance and supply industrial bakeries, bakery chains, artisan and in-house bakeries of our developed products.

Enzyme based blend products:

HiBRIM PrHiBRIM SpHiFINEHiSOFT

HiBRIM Pr


Application : mix with flour and other dry ingredients
Best for : Loaf bread, hamburger bun, steamed, soft bread/rich varieties, and other varieties which you want soft, moist, and fine texture once baked.

Product feature/s:

  • It promotes excellent oven-spring and dough handling especially during proofing.
  • It gives more softer bread  and moist crumb for longer shelf-life.
  • For finer texture and whiter crumb ideal for loaf bread manufacturers.

HiBRIM Sp


Application : mix with flour and other dry ingredients
Best for : Pan de sal, coco bread, spanish bread, teren-teren, pan de leche, monay, star bread, pan de lemon, hard crust, ensaymada (ordinary) and other small pieces bread for deliveries/distributions.

Product feature/s:

  • It gives stable dough for excellent handling and in the proofing stage.
  • Good over-spring due to relax and softer dough
  • Fine crumb and high dough tolerance ideal for no-time dough process and production of small bread pieces

HiFINE


Application : mix with flour & other dry ingredients

Product feature/s:

  • It’s an emulsifier to give baked breads finer texture and whiter crumb.

HiSOFT


Application : mix with flour & other dry ingredients

Product feature/s:

  • It’s a bread conditioner which improves softness, volume and extend bread shelf-life in terms of moistness.

Non-enzyme products:

HiBAKEHiCON

HiCON


An effective mold inhibitor of certain molds and some bacteria. Applicable to all types of yeast leavened goods.

Application : mix with flour & other dry ingredients

Product feature/s:

  • It extend breads and pastries shelf-life from 7 to 10 days with the maximum recommended usage. Ideal for packed, delivered and display on shelves breads/pastries.

HiBAKE


A chemical leavening agent which is a mixture of baking soda, alkaline & acidic ingredients and filler.  It is often referred to as a “double acting baking powder”, because it promotes two separate rising actions that occur in the dough or batter.

Application : mix with flour & other dry ingredients

Product feature/s:

  • Applicable to all types of cakes, steamed bun, hard breads and other chemically leavened baked products.