Wilton Bioscience LLP

We specialized in manufacturing and supplying world-class Food enzymes in the market of India. Strong networks of Wilton Bioscience emerge as a leading manufacturer, exporter, and supplier of Food enzymes for indian and overseas market.

Fungal Amylase is an enzyme derived from fungi, specifically strains such as Aspergillus niger or Aspergillus oryzae. This enzyme catalyzes the breakdown of starch, a polysaccharide composed of glucose units, into simpler sugars like maltose and glucose. Fungal Amylase is commonly used in both food and animal feed applications to improve the digestibility of starches, which are often present in significant quantities in plant-based feed ingredients like grains, corn, and wheat.

• Enhanced Starch Digestion: Fungal Amylase efficiently breaks down starches into smaller sugars, making them more accessible for absorption in the digestive tract. This process improves the digestibility of starchy feed ingredients, allowing animals to utilize more of the available energy.
• Improved Feed Efficiency: By breaking down starch into simpler sugars, Fungal Amylase allows animals to absorb more nutrients from starchy ingredients. This leads to improved feed conversion ratios, better growth rates, and enhanced overall feed efficiency, ultimately lowering feed costs.
• Supports Gut Health: Fungal Amylase aids in the breakdown of complex starches, reducing the risk of undigested starch accumulating in the gut. This can help prevent digestive issues such as bloating or slow digestion, promoting overall gut health and nutrient absorption.
• Reduction in Feed Waste: Fungal Amylase ensures that starches in the feed are more thoroughly digested and absorbed, minimizing the amount of undigested starch that passes through the digestive system. This reduces feed waste and improves nutrient utilization, leading to more efficient use of feed resources.
• Boosts Energy Utilization: By enhancing the breakdown of starches, Fungal Amylase helps increase the availability of simple sugars that provide a quick source of energy for animals. This can lead to improved performance, particularly in high-energy-demand phases like growth, lactation, or egg production.

Fungal Amylase is widely used in animal feed formulations, particularly for monogastric animals such as poultry, pigs, and aquaculture species. It is especially beneficial for feeds containing high levels of starchy ingredients like corn, wheat, rice, or barley. Additionally, it is valuable in feeds that contain by-products from cereal milling or processing, which often have high starch content.

By incorporating Fungal Amylase into feed formulations, feed manufacturers can improve starch digestion, enhance nutrient absorption, and promote better overall growth, performance, and feed efficiency in livestock and aquaculture species. It is a cost-effective enzyme solution for optimizing feed utilization, improving gut health, and supporting sustainable animal production.

BW-CL SUP is a concentrated enzyme solution formulated specifically for improving the crumb structure, color, and overall consistency of baked goods. Ideal for breads, pastries, and specialty items, BW-CL SUP works to optimize dough performance, yielding consistently high-quality results across diverse bakery applications.

• Enhanced Crumb Structure: Refines crumb texture, resulting in a softer, more even structure that enhances the eating experience.
• Improved Dough Tolerance: Increases dough stability and elasticity, reducing production variances and ensuring uniformity.
• Optimized Color and Appearance: Promotes even coloration in the crust, making baked goods more visually appealing.
• Extended Freshness: Helps maintain moisture and delays staling, extending the shelf life of products.

BW-MA SUP is a multi-functional enzyme blend formulated to enhance dough machinability, texture, and stability across various bakery applications. This enzyme solution is ideal for high-speed, large-scale production where consistent dough quality and performance are essential. BW-MA SUP optimizes dough handling properties, reducing production variances and ensuring uniform quality in the final product.

• Improved Dough Machinability: Enhances dough strength and flexibility, making it ideal for automated production lines by minimizing tearing and sticking.
• Increased Stability and Consistency: Provides a uniform dough structure, ensuring consistent product quality batch after batch.
• Enhanced Texture and Softness: Produces a fine, even crumb structure with a soft texture, meeting consumer preferences for high-quality baked goods.
• Extended Shelf Life: Delays staling by retaining moisture, ensuring that products stay fresher for longer.

BW-GO SUP is a specialty enzyme formulation crafted to enhance dough relaxation, extensibility, and overall workability. This product is ideal for baked goods that require easy shaping and stretching, such as flatbreads, pizza crusts, and pastries. BW-GO SUP improves handling characteristics, helping bakers produce consistent, high-quality products.

• Enhanced Dough Relaxation: Reduces dough elasticity, making it easier to shape and stretch without tearing or shrinking, ideal for thin or sheeted applications.
• Improved Extensibility: Increases dough flexibility, allowing for easier handling and uniform thickness, especially useful in laminated and rolled products.
• Better Product Shape and Texture: Enables even distribution and consistent thickness, resulting in a uniform, smooth texture and appearance in finished products.
• Increased Production Efficiency: Reduces handling time and labor by making dough easier to work with, leading to more streamlined production.

BW-LP SUP is a specialized enzyme blend designed to improve dough lamination and layering, making it particularly useful in producing high-quality pastries, croissants, and other laminated baked goods. This product enhances the flakiness, volume, and stability of dough layers, resulting in a light, airy texture with distinct layers in the final product.

• Enhanced Layer Definition: Promotes clear, well-defined layers in laminated dough, resulting in a flaky, tender texture in finished products.
• Improved Dough Elasticity and Strength: Increases the dough’s resilience, making it easier to handle without tearing during rolling and folding processes.
• Increased Volume and Flakiness: Boosts dough rise and gas retention, creating lighter, more voluminous baked items with a crisp, delicate crust.
• Extended Shelf Life and Freshness: Helps retain moisture, keeping laminated products fresher for a longer period.