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Baking Enzymes
Crust n Crumb in association with its partners, MILLBO offers a complete range of enzymes, specifically produced for the baking application. Enzymes play an essential role in modifying the dough effectively and our products suit the needs of flour millers, bread improver manufacturers and plant bakeries.
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Bread Improvers
A synergetic blend of enzymes and ingredients to provide attractive crust and delightful aroma, increase loaf volume, improve crumb structure and texture to various types of breads, buns and rolls.....
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Bread Mixes
If you ever wished that your bread comes with spicy or chutney taste…Crust n Crumb is able to fulfil your wish. Hot & Spicy, Indian Chutney, Veggie Meat, Potato and Corn & Curry from the ‘Indian delicacies’ range with spices and vegetables in it offer convenient solution for production of grate tasting breads...
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Release Agents
Bakery release agents are an integral component of the baking process. Release agents with diverse physical properties are used for different stages of the baking process. For baked goods, release agents are typically applied in very small amounts as thin layers on equipment or product...
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Shelf Life Extenders
Consumers are increasingly demanding high food quality and that such quality be maintained at a high level during the period between purchase and consumption....
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Malt Products
Malted Barley traditionally has been used in bread primarily as a source of α-Amylase enzyme, but also for its flavour and health benefits....
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