Due to its balanced composition, it tolerates fluctuations of ± 20% in the blend.
It prevents sunn pest damage to a certain extent.
Increases fermentation stability and tolerance.
It increases the gas formation ability and gas holding capacity of the dough.
It increases dough resistance and bread energy.
It provides a better bread volume, a soft and small pore structure.
It provides shiny and thin crust formation.
Balances alpha amylase activity.
Balances alpha amylase activity.
By increasing the dough elongation ability, it facilitates its workability.
It delays staling.
General features
The most important feature of VITALEX DELUX is that it can be used for flour of any quality. Considering the physicochemical and rheological properties of flour, it is used in the range of 5-10 g per 50 kg flour. When used in these dosages, it improves the rheological properties of the dough and helps the product to meet the bread quality criteria. Thanks to its different content, it tolerates ± 20% difference in wheat blend or flour quality. VITALEX DELUX optimizes good flours while minimizing oven complaints that may occur in weak flours.
It is in 50000 SKB activity.
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.
Technicial features
Produced from raw materials produced at the optimum operating temperature of 45-55 C strain of Rhizopus oryzae, Aspergillus spp., Trichoderma spp.
