breadPuratos says its newest generation of the S500 bread improver is based on xylanase technology obtained from microorganisms discovered in Antarctica. One of the advantages of using this enzyme is the high-catalytic activity at lower temperatures. This enables S500 to give additional dough tolerance and security in processes, such as retarded fermentation and short freezing. It was for this enzyme that the U.S. recently granted Puratos a patent and acknowledged the unique technology used within its S500 products.

-- Puratos,