With advanced features

Vitalzyme

Standardized fungal alpha amylase enzymes.

By increasing alpha amylase activity in flour, it creates reducing sugars that yeast can use.
It reduces the fermentation time.
Improves the shell and pore structure.
It increases the bread volume by improving the gas formation ability of the dough.
It delays staling.

VITALZYME F3 is a fungal alpha amylase enzyme from Aspergillus oryzae. It is in 10000 SKB activity.
DOSAGE is 0.5-3 gr for 50 kg of flour. It should be used considering the FN value.
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.
Packing: 25 kg cardboard box.

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