The use of enzymes is well established among bakers and their many benefits have made them an integral part of baking all around the world. While enzymes initially started to contribute to various quality aspects of traditional bread, today bakers use enzymes in a great variety of baked goods such as rolls, specialty breads, frozen & retarded dough, biscuits, crackers and wafers for a multitude of reasons.

Increasing cost of malt combined with consumer demand for new flavor profiles and specialty beers have made cereals such as rice, corn, wheat and barley more prominent in brewing. Mostly used as adjuncts next to malt, there is a tendency to increase their share as the main starch source.

There are a great many raw materials like cereals, fruits, potatoes, maize, cassava, sorghum etc. that can provide the starch necessary to produce beverage alcohol. ORBA enzymes save time and energy during alcohol production from these sources. Thermostable alpha-amylase is added in the initial cooking phase to liquefy long starch molecules.

The benefits of adding enzymes to feed are undoubtedly numerous when it comes to poultry and pigs since both species lack the necessary enzymes to break down plant cell walls. Addition of these enzymes allows utilizing non-starch polysaccharides and phytates resulting in additional nutrient absorption, faster growth and an improved feed conversion ratio (FCR).

Sugar from sugar beets or sugar cane is too expensive to be used in many of today’s foodstuffs that require them. That is why a variety of starch containing sources such as corn, potatoes, wheat or cassava are used to produce sugar syrups and modified starches with distinct properties for different foods and drinks.

We offer a range of enzymes for various applications in textiles and tanning. Please contact us for more information.