For cookie and cracker production, flours poor in protein with a weak gluten structure are most suitable. If the gluten in the flour is too strong, the biscuit or cracker dough becomes difficult to handle and become brittle with uneven shape.

By adding suitable enzymes, flours rich in protein are also able to be used in this industry.
We can supply you with enzymes that enhance the quality of biscuits, wafers, and crackers.
Soft candy and other treats made with sugar, especially soft center candies often have short shelf life because the sucrose contained in the product begins to crystallize soon after the confection is produced.
Enzymes convert sucrose to simple sugar crystals and overcome this problem.

List of enzymes in Confectionary

Benefits	Enzyme type	Enzyme name
Keeps freshness and soft texture in cakes during shelf life	Maltogenic amylase Lipase	OptiCake
Weakens gluten network and better dough handling Makes even texture, shape and color in product Improves dough machinability Can be used instead of whole or part of reducing agents	Protease	Shapeit Biscuit
	Protease	Neutrase