With advanced features
Vitalex
Lux
Increases properties of flour for baking cakes and baklava.
- Usage areas
- Increases fermentation stability and tolerance.
- By increasing the dough elongation ability, it facilitates its workability.
- General features
- VITALEX LUX is specially produced for baklava and pastry flours. Considering the physicochemical and rheological properties of flour, it is used in the range of 5-8 gr per 50 kg flour. When used in these dosages, suitable dough structure can be provided for ideal baklava and pastry production.
- SHELF LIFE is 1 year from the date of manufacture when stored in a cool and dry environment.
- It is produced with ISO 9001:2000 Quality Assurance.
- Production Permit was obtained from TR MINISTRY OF AGRICULTURE. The suitability of our company for production is controlled by regular inspections.
- Technicial features
- Produced from raw materials produced at the optimum operating temperature of 45-55 C strain of Rhizopus oryzae, Aspergillus spp., Trichoderma spp.
- Optimum pH: 4.4-5.5
- Packing: 25 kg carton-hand.