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EZBake Technologies helps solve baking industry challenges of extending shelf life, creating

“clean labels” by supplying ingredients that improve products, improve production efficiency or replace chemicals. Our core products (enzyme-based baking ingredients) help increase customer satisfaction by improving quality. Custom blended products improve texture and mouth feel while holding moisture to increase shelf life of fresh or frozen products or speed the drying process for low moisture products. ezbake has various mixes and bases as well as a line of basic ingredients and processing aids including baking powders, oils, trough greases and release agents. EZBake Technologies is certified as a woman-owned business by WBENC International.

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ezPASTA

ezCRACKER

ezPIZZA CONDITIONER

ezLOW FAT / NO FAT TORTILLA CONDITIONER

ezSOFT

Ezbake Technologies Eznf Conditioner is a natural dough conditioner and oxidizing agent for yeast raised breads, buns, sweet doughs and Danish pastries. This label friendly product allows elimination of potassium bromate. When an all natural bread is desired, the usage of ezNf CONDITIONER can be increased to eliminate SSL, Datem Esters, ADA and other chemical oxidizing agents. .ezNf CONDITIONER enhances the flavor, color, and texture of baked goods naturally.

EZBake Technologies ezNf CONDITIONER

Ezbake Technologies Ezdm Conditioner is a dough conditioner and oxidizing agent for yeast raised breads, buns, sweet doughs and Danish pastries. ezDM CONDITIONER enhances the flavor, color, and texture of baked goods. Adds tolerance in frozen doughs.

EZBake Technologies ezDM CONDITIONER

ezCRACKER is a natural dough conditioner for crackers and other low moisture bakery products which liberates the water in the flour permitting a 10% - 15% reduction in added water absorption. This enables a faster bake out which gives a 10% - 15% increased production capacity. If increased capacity is not needed, oven temperature must be reduced which reduces energy required for production resulting in lower costs. The enzyme system in ezCRACKER™ improves the eating quality of the finished cracker which is more tender even in reduced fat systems. It also reduces moisture absorption by the finished product extending shelf life and also preventing “dry mouth” created by the finished cracker pulling moisture from the mouth. ezCRACKER™ modifies doughs helping to equalize differences in flour quality, improve dough tolerance and reduce checking.

Ezbake Technologies Ezsoft Tortilla Conditioner adds softness while preventing sticking in the finished product. Adding ezSOFT TORTILLA CONDITIONER to your formula will extend shelf-life by improving rollability and preventing tortilla cracking. It also aids in machinability of the dough while allowing the removal of reducing agents such as L-cysteine, sodium metabisulfite, etc. ezSOFT TORTILLA CONDITIONER will allow ½ % - 1 % added absorption in your formula. It also gives increased volume to the finished product which may allow decreased scaling weight.

EZBake Technologies ezSOFT TORTILLA CONDITIONER

Ezbake Technologies Ezsour Concentrate delivers natural slow fermentation flavor to no-time and short process doughs. ezSOUR CONCENTRATE gives yeast breads excellent flavor, better machinability, superior crust color, better crumb elasticity and improved slicing stability.

EZBake Technologies ezSOUR CONCENTRATE

Ezbake Technologies Ezcrouton is a natural dough conditioner for croutons, bagel chips, crisp breads and toasts. This enzyme system liberates the water in the flour permitting a 10% - 15% reduction in added water absorption. This enables a faster bake out resulting in a 10% - 15% increased production capacity. If increased capacity is not needed, oven temperature must be reduced which reduces energy required for production resulting in lower costs. Starch alteration improves the eating quality of the final product. Dough modification created by ezCROUTON use will help equalize differences in flour quality, improve dough tolerance and create the desired baked product.

EZBake Technologies ezCROUTON

ezLOW FAT / NO FAT TORTILLA CONDITIONER TM is an all natural tortilla dough conditioner for shelf life extension, fat reduction or total fat replacement. ezLOW FAT / NO FAT TORTILLA CONDITIONER TM enhances the flavor, color, and texture of no fat and low fat tortillas naturally.

Ezbake Technologies Ezenglish Muffin Blend helps produce the characteristic open textured English muffins when a range of 4.6 - 4.9 pH and 6.2 - 7.7 TTA is achieved using a balance of ezENGLISH MUFFIN BLEND and other formula ingredients. It also aids machinability of the dough, improves shelf-life and boosts volume.

EZBake Technologies ezENGLISH MUFFIN BLEND

ezPASTA TM is a natural conditioner for pastas and other low moisture noodles & macaronis. This enzyme system liberates the water in the flour permitting a 10% - 15% reduction in added water absorption. This enables a faster dry out which gives a 10% - 15% increased production capacity. If increased capacity is not needed, drying temperature must be reduced which reduces energy required for production resulting in lower costs. Dough modification created by ezPASTA TM use will help equalize differences in flour quality and improve dough tolerance. Starch modification increases tensile strength while improving pasta eating quality.

EZBake Technologies

EZBake Technologies helps solve baking industry challenges of extending shelf life, creating

“clean labels” by supplying ingredients that improve products, improve production efficiency or replace ch

EZBake Technologies - Baking Industry - Shelf Life - Quality

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ezENGLISH MUFFIN BLEND Technical Data Sheet

ezENGLISH MUFFIN BLEND Technical Data Sheet - EZBake Technologies

Ezbake Technologies Ezenglish Muffin Blend helps produce the characteristic open textured English muffins when a range of 4.6 - 4.9 pH and 6.2 - 7.7 TTA is achieved using a balance of ezENGLISH MUFFIN

EZBake Technologies ezENGLISH MUFFIN BLEND - Muffin Premix - GMP

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