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.
Balances alpha amylase activity.
By increasing the dough elongation ability, it facilitates its workability.
It delays staling.
VITALEX TANDOORI is specially produced for tandoori flours. It has been developed to solve the problems that occur in the tandoor and are known colloquially as flowing and falling from the tandoor. Considering the physicochemical and rheological properties of flour, it is used in the range of 8-12 gr per 50 kg flour. When used in these dosages, besides solving the problems mentioned above, it also helps the product to meet the bread quality criteria.
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 C0 strain of Rhizopus oryzae, Aspergillus spp., Trichoderma spp.