Tablets

Watson Joins Glanbia Nutritionals to Provide Market-Leading Solutions to our Customers

The Watson family and Management Team are happy to announce that Watson is now part of Glanbia Nutritionals (a wholly-owned subsidiary of Glanbia plc) a company whose values, culture and purpose match those of Watson Inc. With our combined portfolios, expertise, and manufacturing capability, our customers now have access to more technologies, more knowledge, and…

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Bromelaintabs

Contains a plant enzyme that provides proteolytic activity to relax the dough. Each tablet provides 170 GDU of bromelain per 100 lbs. (45.5 kg) of flour.

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Prozymetabs

A unique mixture of enzymes that make increased levels of sugar available to yeast, to increase activity and break down the gluten structure in tough flours resulting in a more relaxed and workable dough, reducing the mix time needed. Each tablet provides 50,000 HUT of proteolytic activity and 5,000 SKB units of alpha-amylace activity per…

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Iotabs

Uses the oxidizing characteristics of calcium iodate to increase the volume of the finished loaf and improves the crumb structure for customer appeal. Each tablet provides 20 ppm of calcium iodate.

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Hizymetabs

Functions as a dough conditioner producing a mellower dough for better handling. Each tablet provides 110,000 HUT per 100 lbs. (45.5 kg) of flour.

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Cystabs

Provides L-Cystenie, a dough conditioning agent that creates a more workable dough and reduces mix time without the use of sulfites. Tablets supply either 10 ppm or 40 ppm per 100 lbs. (45.5 kg) of flour.

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Bistabs

Used as a conditioning agent to reduce the mix time needed and create a more workable dough. Bistabs are especially beneficial in systems that use high intensity mixers, such as continuous mix systems. Each tablet supplies 115 ppm of meta-bisulfite per 100 lbs. (45.5 kg) of flour.

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Amzymetabs

Contains a fungal enzyme that when added to the sponge functions to provide more fermentable sugar to increase yeast activity. In the dough, Amzymetabs function to increase the volume of the finished loaf. Each tablet supplies 5000 SKB units of alpha-amylace activity per 100 lbs. (45.5 kg) of flour sizes.

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Ascorbitabs

Contains ascorbic acid, an oxidizing agent to increase dough strength in the proof box and oven. The finished loaf has improved volume and crumb structure. Available in 30, 60, and 120 ppm/100 lbs. (45.5 kg) of flour.

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Relax-A-Do 2 Bulk

Provides extensibility and relaxation in pizza dough’s without stickiness. Decreases mix time and improves dough handling. Available in 12g and 52g Sol-U-Paks.

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L-Cysteine Blend

A standardized, free-flowing form of l-cysteine HCl which permits l-cysteine to be scaled or metered with excellent precision. Decreases mix time and improves extensibility.

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