With advanced features



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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