Tolerates changes in flour quality and helps for flour standardization
Increases the dough resistance
Enhances fermentation stability and dough tolerance
Gives better machinability
Decreases dryness of bread crust and prolongs shelf life
Increases volume of baked product
Arranges pore structure
Optimizes alfa amylase activity
Makes doughs with good elasticity
Makes dough drier
VITALEX S is added according to the rheological behavior of the flour. The dozage of the improver varies between 5-15 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. Our products helps weak quality flours give beter machinability and good volume yield and with the help of its balanced combination , they may be added into strong flours as well.
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 tir. PACKING is in 25 kg box packages.