Gives better machinability
· Prolongs shelf life
· Increases volume of baked product
· Arranges pore structure
· Optimizes alfa amylase activity
· Makes doughs with good elasticity
· Enhances browning

VITALZYME EMX is added according to the alfa amylase activity and rheological behavior of the flour. The dozage of the improver varies between 5-10 gr/50 kg flour. When it is used at those levels, rheological properties of the dough has been improved and good quality final product has been provided. It is strongly reccommended to use this product with oxidative agents.
SHELF LIFE is one year after the date of production if kept in cool and dry place.
Our company has been certified by ISO 9001:2000
Products of our company is authorized by Agriculture Ministry of Turkish Republic and the compliance with the continuing standarts is checked by regular audits.
Rhizopus oryzae, Aspergillus spp., Trichoderma spp. , are the sources of our ingredients.
Optimum temperature range is 45-55 C and Optimum pH is 4.4-5.5
PACKING is in 25 kg box packages.

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