Enhances fermentation stability and dough tolerance
· Gives better machinability
· Makes doughs with good elasticity
· Makes dough drier
· Optimizes alfa amylase activity
· Gives thinner and beter bread crust structure
· Decreases dryness of bread crust and prolongs shelf life
· Increases volume of baked product
· Arranges pore structure
· Enhances browning
THE OPTIMUM DOSAGE is % 0.1. (100 gr/100 kg flour).
Rhizopus oryzae, Aspergillus spp., Trichoderma spp. , are the sources of our ingredients 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 100 gr plastic bags in 5 kg box packages