Pd Navkar Bio- Chem Private Limited Jigani, Bangalore, Karnataka

Leavening agent, Acidity Regulator, Stabilizer , Emulsifier, Anticaking agent, Firming Agent & Dietary supplement in Food Processing Industry. Micronutrient supplement in Pharmaceutical industry. Anticaking agent in Cosmetic industry.

Wheat protein with phospholipids Speeds up the formation of gluten network Enhances the rheological properties of flour.

Acidity Regulator, Texturizer, Sequestrant, Stabilizer, Nutrient & Emulsifier in food processing Industry. Laxative agent in Pharmaceutical Industry.

pH regulator & Antacid in Pharmaceutical industry. Chelator & Buffering agent in Cosmetic Industry

Antianemic agent, Supplement in Food processing Industry. Micronutrient in Pharmaceutical & Cosmetic Industry.

Relaxes the dough making it extensible Improves machinability and handling tolerance Enhances the sheeting property Increases interfacial area with much reduced energy input. Reduces the consumption of fats and oils Enhances natural flavors

Fungicide, Bactericide, Astringent, Antiseptic in Pharmaceutical industry. Dietary supplement.

Flavour enhancer, Gelling agent, Nutrient supplement, Stabilizer, Nutrient & Thickening agent in food processing Industry Micronutrient & Electrolyte in Pharmaceutical industry. Viscosity regulator in Cosmetic industry.

PRODUCT DESCRIPTION Amylase homogenized with high hemicellulase activity for flat breads APPLICATIONS & BENEFITS Increases water absorption capacity Enhances extensibility and elasticity of dough Enhances shelf-life

Enhances natural flavors Minimizes the usage of egg Improved softness & crumb structure Works, Synergistically with emulsifiers but also capable of working in emulsifiers free recipes

Enzyme based Bromate replacers Improve crumb structure & texture of the loaf Increases volume and water absorption capacity Strengthens the gluten

Excellent tolerance to very high sugar Better and uniform crumb texture Improves rusk volume and crispiness Gives a golden brown colour

Improve crumb structure & texture of the loaf Improve crust color & enhance nutritive value of bun Increase water absorption & volume Strengthen, flour by forming bonds between amino acids of flour proteins Strengthens the gluten structure Speeds up dough maturing

Improve crumb structure & texture of the loaf Increases volume of Bun Improve crust color & enhance nutritive value of bun Increase water absorption Strengthen, flour by forming bonds between amino acids of flour proteins Strengthens the gluten structure Speeds up dough maturation

Optimizes the pH of the dough Influences the textural properties and colour Enhances cooking properties, stability, surface appearanceand prevents turbid soup

Leavening agent, Acidity Regulator, Stabilizer , Emulsifier, Anticaking agent, Firming Agent & Dietary supplement in Food processing Industry.

Anticonvulsant in Pharmaceutical industry. Anti-Inflammatory, Bulking agent, Viscosity regulator and hair conditioning agent in Cosmetic industry.

Firming agent, Nutrient & Flavour enhancer in food processing Industry. Excipient & Lubricant in Pharmaceutical industry. Anticaking agent, Bulking agent & Lubricant in Cosmetic industry.

Acidity regulator, Anticaking agent, Colour retention agent & Demolding agent, Nutrient in food processing Industry. Micronutrient supplement & Antacid in Pharmaceutical industry. Astringent in Cosmetic industry.

Blend of flour treating agents, enzyme complex for Wafers Improves the extensibility of dough Reduces shrinkage, cracks and uneven shapes

Used for gluten free breads Greater dough mixing tolerance Less tendency of dough to collapse during manufacturing machine handling Increased volume Replacement of vital wheat gluten

PRODUCT DESCRIPTION Blend of flour enhancers , enzyme complex for Flat breads. APPLICATIONS & BENEFITS Increases the extensibility Reduces the consumption of fat Maintains freshnesssoftness for longer period Reduces the sedimentation value Prolongs shelf-life Increases the spread ratio and overall quality score Smoothens the surface Improves the overall quality and sensory aspects

Highly effective for new wheat crop Increases the falling number by regulating the enzymatic activity

APPLICATIONS & BENEFITS Enhances Oven Spring Strengthens the gluten Improves water absorption capacity