With advanced features
Vitalzyme
HS
Standardized hemicellulase enzyme.
- Usage areas
- Balances alpha amylase activity.
- It is used in strong flours.
- It increases the elongation ability while decreasing the dough resistance.
- It shortens the kneading time and facilitates the workability.
- Improves blade opening.
- It gives extra bread volume.
- The pore structure provides a smooth and soft internal structure.
- It delays staling.
- General features
- VITALZYME HS is an enzyme preparation from Trichoderma spp.
- It hydrolyzes NDS (Non-Starch Polysaccharides).
- DOSAGE is 2.5-12 gr for 50 kg flour. It should be used taking into account the rheology values.
- Increases dough elasticity value 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.