Biscuits & Wafers

Biscuits & Wafers

Biscuit and wafers are a lifestyle. Their production system depends completely on enzymes as a simple, trusted and economical solution. At Rexus we support our customers with quality enzyme preparations that rapidly help reduce dough viscosity, resulting in the best taste and shape.

  • Scientific Name
    Product Name
    Effect
  • Protease (bacterial)
    RexZym Biscuit
    • Enhances structure and browning and weakens the gluten.
    • Reduces resting time and the energy input during kneading.
    • Improves the chewing characteristics.
  • Protease (bacterial) + Xylanase
    RexMix Wafers
    • Controls wafers density.
    • Rapid viscosity reduction.
    • Improves surface appearance with uniform browning.
    • Avoids protein lumps and leads to homogeneous dough.
    • Avoids sieve and tube blockages.