SternEnzym has accompanied this development with many pioneering enzymatic solutions. If you are looking for an enzyme, an enzyme compound or a multi-enzyme compound for the food sector which is not listed here, please let us know.
Bakery products
In this field nearly all the typical properties can be changed specifically with the aid of products from SternEnzym. Our amylases, for example, can reduce the Falling Number and boost oven rise and baked volume. For long-life bakery products there are various enzymes that reduce water-binding, relax the dough and enhance browning.
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Pasta
Asian steamed bread is made from wheat flour and fermented but not baked. The dough is made with little or no salt. The stability of the finished steamed product is greatly improved by Tigerzym.
For pasta production we have developed the enzyme complex Pastazym; it improves tolerance to boiling and the firmness of fresh noodles.
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Confectionery
Creamy fillings tend to harden after only a short time, even if the products are packaged. Sweetase is an enzyme complex based on invertase that inhibits this process in cream fillings, marzipan or rum balls.
Chewing gum to protect the teeth: Certain components of saliva help to protect the teeth against attack by microbes. Bactozym in chewing gum mobilizes the mouth’s own protective system and increases the protection.
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Alcoholic drinks
In the brewing industry the products from the Optizym series enhance the quality of the beer by stabilizing the foam and reducing cloudiness. Financial benefits also result from reduction of the amount of malt required and faster maturing of the beer.
Use of the Spritase products in the manufacture of various spirits reduces the necessary energy input, shortens the production time and increases the alcohol yield.
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