Increases the dough resistance
Enhances fermentation stability and dough tolerance
Gives better machinability
Increases volume of baked product
Arranges pore structure
VITALEX C 10 forms di-sulphide bonds by hydrolozing protein structure .It is added according to the rheological behavior of the flour. The dozage of the improver varies between 10-25 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.
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.
PACKING is in 25 kg box packages.