Increases the dough resistance
· Enhances fermentation stability and dough tolerance
· Gives better machinability
· Prolongs shelf life
· Increases volume of baked product
· Arranges pore structure
· Makes doughs with good elasticity
· Tolerates changes in flour quality

VITALZYME LP is needed to get used together with a combination of oxidantes and spesific enzymes. The dozage of the improver varies between 1-5 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.
Aspergillus niger is the source of this ingredient. Optimum temperature range is 35-60 C and Optimum pH is 4.4-5.5
PACKING is in 25 kg box packages.

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