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Innovative food solutions designed to enhance quality and performance in your industry.

Polibind TGM

An additive composed of an enzyme (maltogenic alpha amylase) and a stabilizer (INS 516). It improves freshness, prolongs shelf life, and optimizes the texture of baked goods such as sliced bread and panettone. It acts on damaged starch, keeping the crumb moist for longer, improving palatability, and reducing waste.

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