With advanced features
Vitalzyme
G
Increases the dough resistance.
- Usage areas
- Improves fermentation tolerance.
- It increases the bread volume by increasing the gas holding capacity of the dough.
- It positively affects the dough processing ability.
- General features
- VITALZYME G is a glucose oxidase enzyme preparation from Aspergillus spp. It is 1500 Glucose Oxidase Units.
- DOSAGE is 1-3 gr for 50 kg flour. It should be used taking into account the rheology values.
- Increases dough resistance in EKSTENSOGRAM or ALVEOGRAM graphics.
- 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
- Optimum pH: 4.4-5.5
- Optimum temperature range: 35-60 C
- Packing: 25 kg box packages.