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Let the magic

happen with

our enzymes!

Your enzyme partner since 1989

Soufflet Biotechnologies is a
company of human scale that
can provide technical support
and traceable enzyme solutions
tailored to your requirements.

Our enzyme expertise

BREWING
& DISTILLING
BAKERY
PLANT BASED
BEVERAGES
PROTEINS
PROCESSING
FRUIT & VEGETABLES
PROCESSING
WINE MAKING
& OENOLOGY
ENZYMATIC
TOOLS

Fruit & Vegetable

ENZYMES FOR FRUIT & VEGETABLE PROCESSING

For more than 30 years, Soufflet Biotechnologies has been acquiring unique expertise in developing and producing its own range of pectinases.
Peclyve® and Lyvapect enable fruit and vegetable industrials to improve their processes, such as:

Maceration and complete liquefaction

Improving yield of juice and extraction capacity (press or decanter)

Viscosity reduction

Quicker clarification of juice

Increased filtration rates

Membrane performance restored

Haze elimination, prevention or stabilization

Preservation of the texture of fruit

Enzymatic peeling

Improved oil extraction yields

ENZYMES FOR WINE

Get the best from your natural resource: the grape

Soufflet Biotechnologies, true expert in wine making, develops 100% non GM enzymes.
Our Peclyve®V range is used in all processing steps of red, white and rosé wines production:

Extraction / Maceration

Releasing aromas

Clarification

Filtration

ENZYMES FOR BREWING & DISTILLING

Improve your performances

Amylyve, Filterlyve, Brewlyve, Superlyve, Glucalyve, are our ranges of enzymes specially developed for brewing/distilling at the different steps of the process to optimise:

Cereal cooking: quicker liquefaction of starch

Mashing: improved performance for a better fermentation of the wort

Stimulated and improved fermentation

Chill haze prevention

Improved filtration

ENZYMES FOR BAKING

Keep the control of your process

Belonging to the Soufflet Group, one of the european leaders in the milling industry, Soufflet Biotechnologies offers a range of bakery enzymes under the brand Panlyve® in order to improve the texture, volume and shelf life of bread, cakes and fine bakery wares:

Extend product freshness and softness with our anti-staling formulas

Softer, crustier products

More volume, a golden crust

Tasty products with less sugar added

Standardization of flour characteristics

ENZYMES FOR OTHER APPLICATIONS

Create value with biotechnology 

Our Prolyve, Cellulyve, Peclyve®, Glucalyve, Lipolyve and Extralyve ranges offer solutions to add value in industries such as by-products and proteins treatment, flavouring production, textile, leather…

Natural process

Reduced environmental impact

Improved yield

Reduced costs

More information?

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