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Baking,Confectionaries and Dairy
Anthem offers proprietary blends of enzymes as bread, rusk, puff, biscuits improvers which help in quality enhancement
Anthem offers special blends of emulsifiers for various grades of ice-cream, ice lolly and softies.
Specialised proteases ensure Protein hydrolysis with flexibility of its usage in multiple temperatures and pH.
- ArrowStab - Icecream stabilizers
- ArrowPapain - Papain for biscuit making.
- ArrowProtease - Neutral protease for protein hydrolysis
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