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With advanced features

Vitalex

Lux

Increases properties of flour for baking cakes and baklava.

Increases fermentation stability and tolerance.
By increasing the dough elongation ability, it facilitates its workability.

VITALEX LUX is specially produced for baklava and pastry flours. Considering the physicochemical and rheological properties of flour, it is used in the range of 5-8 gr per 50 kg flour. When used in these dosages, suitable dough structure can be provided for ideal baklava and pastry production.
SHELF LIFE is 1 year from the date of manufacture when stored in a cool and dry environment.
It is produced with ISO 9001:2000 Quality Assurance.
Production Permit was obtained from TR MINISTRY OF AGRICULTURE. The suitability of our company for production is controlled by regular inspections.

Produced from raw materials produced at the optimum operating temperature of 45-55 C strain of Rhizopus oryzae, Aspergillus spp., Trichoderma spp.
Optimum pH: 4.4-5.5
Packing: 25 kg carton-hand.

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