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FIELDS OF ACTIVITIES
ABOUT US
SERVICE & SUPPORT
CATALOGS
EVENTS
CONTACT
ÜRÜNLER
With advanced features
Vitalzyme
HL
Standardized hemicellulase enzyme.
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General features
Usage areas
Recommended Accessories
Technicial features
Usage areas
It is used in strong flours.
It increases the elongation ability while decreasing the dough resistance.
It shortens the kneading time and facilitates the workability.
Improves the blade opening feature.
It gives extra bread volume.
The pore structure provides a smooth and soft internal structure.
It delays staling.
General features
VITALZYME HL is an enzyme preparation from Trichoderma spp.
It hydrolyzes NDS (Non-Starch Polysaccharides).
DOSAGE is 0.5-3 gr for 50 kg of flour. It should be used taking into account the rheology values.
Increases dough elasticity value in EKSTENSOGRAM or ALVEOGRAM graphics.
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
Optimum pH:
4.4-5.5.
Optimum temperature range:
30-60 C’dir.
Packing:
25 kg box packages.
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