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Layanan Pengaduan Konsumen, PT DKSH Indonesia,

(Business Unit Performance Materials, Sales Support Team)

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Gedung AIA Central, Level 39, Jl. Jend. Sudirman Kav. 48A, Jakarta Selatan, Indonesia

+62 21 2988 8557

[email protected]

Direktorat Jenderal Perlindungan Konsumen dan Tertib Niaga Kementerian Perdagangan Republik Indonesia
0853 1111 1010

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® GO 1500 BG

BAKEZYME® GO 1500 BG è un enzima glucosio ossidasi prodotto da Aspergillus niger. BAKEZYME® GO 1500 BG viene utilizzato per aumentare la forza dell'impasto e migliorare la lavorabilità.
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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® GO PURE CONC

BAKEZYME® GO PURE CONC è una glucosio ossidasi fungina derivata dall'Aspergillus niger. BAKEZYME® GO PURE CONC è un enzima di seconda generazione che migliora la resistenza dell'impasto e la lavorabilità dell'impasto per tollerare il processo in modo più efficace durante la cottura.
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BAKEZYME® REAL X

BAKEZYME® REAL X è un'emicellulasi fungina proveniente da ceppi selezionati di Trichoderma reesei. BAKEZYME® REAL X è un'endossilanasi per migliorare le caratteristiche di biscotti semidolci, impasti per cracker e anche pastelle per cialde.
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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
BAKEZYME® P 500 BG

BAKEZYME® P 500 BG è un'alfa amilasi fungina derivata da Aspergillus oryzae. Con la sua attività diastasica standardizzata, l'enzima BAKEZYME® P 500 BG si traduce in una fermentazione più rapida con una migliore qualità dell'impasto e volume della pagnotta. BAKEZYME® P 500 BG migliora la morbidezza della mollica e la durata di conservazione del pane.
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