With advanced features

Vitalzyme

FH

Increases dough’s ability to form gas.

GET OFFER
  • Usage areas
  • Balances alpha amylase activity.
  • It hydrolyzes all carbohydrates (starch and non-starch polysaccharides) in flour, resulting in more reducing sugars.​
  • It increases the elongation ability of the dough and facilitates its processing.
  • It provides a better bread volume, a soft and small pore structure.
  • It provides shiny and thin crust formation.
  • It delays staling.
  • General features
  • VITALZYME FH Aspergillus spp., Trichoderma spp. is a mixture of enzymes produced from Rhizopus oryzae strains. It is recommended to be used together with oxidants that give dough resistance. Thus, the gas formed by the dough will be retained.
  • DOSAGE is 5-10 gr for 50 kg of flour. It should be used considering the rheology values.
  • 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

Other products

With its 25 years of knowledge and experience

Turkey's leading and distinguished brand...

2021 All rights reserved.

Follow Us
Instagram
Linkedin
Facebook
Youtube
Twitter
Popular Products
Harinograph
Elastograf
Laboratory Roller Mill
FN8200
GW3200
GW2400
Legal Information
Terms
KVKK
DISCOVER
About Us
Activity Fields
Services & Support
Google Maps
Pusula Reklamevi
Call Us
T: +90 312 395 2986
Contact Us
export1@erkayagida.com.tr