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Testing Increase tyanuchest simplifies handling
• Resistance Increases and stability of the fermentation of flour.
· Increases blowing and test the ability gazouderzhivayuschuyu.
· Increased stability test and the caloric value of bread.
• Provide more volume, softness and porous structure of bread thinly
· The balance of activity of the alpha-amylase.
• Increase the life of fresh produce.

VITALEX PİDELİK, produced specifically for the types of flour used in bread baking pita dish. This additive is designed to eliminate such problems in the pits used for pastry flour, as in the vernacular neraskatyvaemost or test rvuchest nepodnimaemost. Influence of the members of the enzyme increases the elasticity of the dough and thus more easily deploy, tear-resistant during treatment of the dough. Taking into account the physico-chemical and rheological flour improver is added in an amount of 6.10 gram per 50 kg of flour. When used in addition to the mix provides a resolution of the above problems and at the same time promotes the provision of quality criteria for grain production.

Shelf life 1 year from the date of storage in a cool, dry place.
Performed with quality assurance ISO 9001:2000
The license for the production of the Ministry of Agriculture of the Republic of Turkey.
Accordance with the production of our company is controlled by regular audits.
Produced from raw materials produced at the operating temperature of 45-55 C0 strain of Rhizopus oryzae, Aspergillus spp. The pH range of Trichoderma spp.Optimalny 4.4.-5.5.
PACKAGING 25 kg carton in hand.

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