It increases the gas formation ability and gas holding capacity of the dough.
It increases dough resistance and bread energy.
Provides a better bread volume, soft and small-pored crust · Forms a shiny and thin crust
Balances alpha amylase activity.
By increasing the dough elongation ability, it facilitates its workability.
It delays staling.
Considering the physicochemical and rheological properties of VITALEX S, 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 S optimizes good flours while minimizing oven complaints that may occur in weak flours.
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.
Rhizopus oryzae, Aspergillus spp., Trichoderma spp. , is obtained from raw materials produced from strains and at an optimum operating temperature of 45-55 C.