With more than 60 years of bread improvement experience, Puratos constantly looks to discover the next step in enzyme technology. The newest generation of S500 bread improver range is based on xylanase technology obtained from specific microorganisms discovered in Antarctica.
One of this enzyme’s main advantages is high catalytic activity at lower temperatures, which enables S500 to offer additional dough tolerance and security in processes such as retarded fermentation and short freezing. It was for this enzyme that the United States recently granted Puratos a patent and acknowledged the unique technology used within Puratos’ S500 products.
S500 was developed to give our customers complete peace of mind in every baking condition and every baking application. Each day will not be the same in your bakery, but S500 can make sure that even with changes in bakery conditions, you will deliver the same quality bread to your customers every day.
Source: http://goo.gl/fEgnP
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