Enzymes Product Range

Quest supplies a wide range of enzyme products primarily of microbial or plant origin.

Biobake®
A range of enzyme based systems designed to improve machinability, influence finished product structure and extend shelflife in a cost-effective manner.

Biobake® M
A unique enzyme system used for gluten replacement and better crumb structure in bakery products.

Biobake® 2000
A shelf-life extender and volume enhancer specifically designed for bakery applications.

Biobake® DunkFree
A unique Quest system that combines the moisture management benefits of hydrocolloids and enzymes to promote freshness in yeast-raised donuts, honeybuns, sweet rolls, and other yeast rasised products. This system is designed for sweet doughs that do not contain gums. Egg whites, which add structure, can be reduced depending on the desired texture.

Biobake® DNT
Quest enzyme system economically designed to promote freshness in chemically leavened cake donuts.

Biobake® Miracake
An innovative enzyme and hydrocolloid system that delivers freshness and structure to layer cakes, either ready made or prepared from cake mixes. Provides cost savings by reducing egg requirements.

Biobake® Forza
A unique enzyme and emulsifier system formulated specifically for bakery products and is designed to deliver volume and crumb structure.

Biobake® Fresco
A bakery enzyme and emulsifier system designed for bromate replacement, volume, crumb structure and shelflife extension for bread applications.

Biopectinase
A series of pectinase enzymes used in fruit juices.

Bioglutanase
A series of glucanase enzymes used in brewing, distilling and malt processing.

Biocellulase
A series of cellulase enzymes used in brewing, distilling and malt processing.

Bioprotease
A series of potease enzymes used in brewing, distilling and malt processing.

Biolactase L
A lactase enzyme used for the conversion of lactose in milk.

Biolactase F Concentrate
A lactase enzyme used in the production of lactose free milk and whey hydrolysates.

Profix 100P
A protease (papain) from the papaya plant used for tenderizing meat.

Bromelain 600GDU
A protease extracted from pineapple which is used for Meat tenderizing.

Ficin 260MCU
A protease extracted from figs which is used for meat tenderizing.

Bio Invertase
Inverts sucrose to create the soft texture required for confectionary creams and fondants