With advanced features

Vitalex

Lux

Increases properties of flour for baking cakes and baklava.

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  • 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.

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