Coagulants & Enzymes Bakery

TgPro Tranglutaminase

  • Binding Enzyme
  • Higher Yields
  • Less Waste

TgPro™ Transglutaminase is a widely used natural enzyme produced by the fermentation of Streptoverticillium Mobaraense that has binding effects that can remarkably improve the physical properties of food while delivering added value to products.

In bakery products its benefits include:

  • Increases loaf volume
  • Enhances properties of dough
  • Improves taste and water retention

TgPro Transglutaminase Liquid

  • Transglutaminase Enzyme
  • Natural Binding Agent
  • 100 u/g
CATEGORY: Coagulants & Enzymes, Transglutaminase Enzyme
BENEFITS:
Increases loaf volume
Enhances properties of dough
Improves taste and water retention
COMPOSITION: Transglutaminase, Maltitol, Glycerin, Water
ACTIVITY: 100 u/g
APPLICATION: Fermented baked goods
SIZE: 2.2lbs (1kg)
44lbs (20kg)/box
SUGGESTED DOSAGES: 0.5-1g liquid Transglutaminase/1kg of baked goods preparation (water + flour + other ingredients)
STORAGE: Room temperature
AVAILABILITY: Usually ships in 2 weeks