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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% 0.2. (200 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
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 200 gr plastic bags in 10 kg box packages
ISO 9001:2000

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