With advanced features
Vitalex
Pita
By increasing the dough elongation ability, it facilitates its workability.
- Usage areas
- Increases fermentation stability and tolerance.
- It increases the gas formation ability and gas holding capacity of the dough.
- It increases dough resistance and bread energy.
- It provides a better bread volume, a soft and small pore structure.
- Balances alpha amylase activity.
- It delays staling.
- General features
- VITALEX PITA is specially produced for pita flours. It has been developed to solve the problems of pita flour, known colloquially as not opening, tearing or rising. The elasticity of the dough is increased by the work of the enzymes in its content, and thus a dough structure that can be opened better and does not tear during processing is obtained. Considering the physicochemical and rheological properties of flour, it is used in the range of 6-10 gr per 50 kg flour. When used in these dosages, besides solving the problems mentioned above, it also helps the product to meet the bread quality criteria.
- 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 operating temperature of 45-55 C0 strain of Rhizopus oryzae, Aspergillus spp.
- Optimum pH : 4.4-5.5′.
- Packing : 25 kg cardboard box.