Food Additives

Biscuits & Cookies

Precision Baking Solutions

Discover Biscamaze®, the perfect dough conditioner designed to improve texture, quality, and shelf life while reducing production costs.

View Specification
+10%
Cracker Yield Gain
Increases total output yield in high-speed commercial cracker manufacturing lines
20%
Fat Reduction
Cuts fat requirements by up to 20% while maintaining premium mouthfeel and texture
60%
SMBS Cut
Reduces Sodium Metabisulfite chemical reliance by 40% to 60% for cleaner labeling
BISCUITS / COOKIES

Advanced Enzyme Dough Conditioning

Biscamaze® is an advanced enzyme-based dough conditioner featuring bacterial amylase and protease to optimize commercial biscuit and cracker production. It expertly enhances dough machinability, crispiness, and browning, ensuring superior baking quality, extended shelf life, and highly cost-effective manufacturing results.

Optimized Applications
✔ Crackers
✔ Cookies
✔ Wafers
✔ Glucose Biscuits
Delicious Premium Biscuits
100%
Vegetarian
Certified
12,000
Protease Activity (TU/g)
NLT 12000 TU/g activity for optimal gluten matrix conditioning
+5%
Stack Height Boost
Improves finished biscuit dimensions and uniform stack height
-20%
Fat Cost Savings
Enables up to 20% fat reduction without losing crispiness
40–60%
SMBS Reduction
Substantially lowers chemical SMBS dependency in commercial lines
PRODUCT RANGE

Biscamaze® Specifications

*Please refer to the product data sheet for detailed technical specifications.

Baking Solution

BISCAMAZE® LF

BISCAMAZE® LF Packaging Visual

Enhances browning and crispiness, boosts stack height by 5%, cuts fat up to 20% and SMBS by 40–60%—all with cost-effective efficiency.

  • Where Used: Biscuits / Cookies
  • Activity: NLT 12000 TU/g
  • Nature: Protease (E‑1101)
  • Benefits: Enhances browning and crispiness, boosts stack height by 5%, cuts fat up to 20% and SMBS by 40–60%—all with cost‑effective efficiency.
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Baking Solution

BISCAMAZE® DH

BISCAMAZE® DH Packaging Visual

Reduces mixing time, increases cracker yield by up to 10%, improves dough extensibility and pliability, and enhances crispiness, texture, and shape.

  • Where Used: Biscuits / Cookies
  • Activity: NLT 10000 IU/g, NLT 10000 TU/g
  • Nature: Bacterial Amylase & Protease
  • Benefits: Reduces mixing time, increases cracker yield by up to 10%, improves dough extensibility and pliability, and enhances crispiness, texture, and shape.
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Disclaimer: Packaging in images is for visual representation only and may not reflect actual product packaging.
READY TO TRANSFORM YOUR BAKERY PRODUCTION?

Elevate Your Biscuit & Cookie Production with Biscamaze®

Connect with Praras Biosciences technical specialists to request a trial sample pack or schedule an on-site baking optimization consultation.

Contact Specialist