With advanced features

Vitalzyme

G

Increases the dough resistance.

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  • Usage areas
  • Improves fermentation tolerance.
  • It increases the bread volume by increasing the gas holding capacity of the dough.
  • It positively affects the dough processing ability.
  • General features
  • VITALZYME G is a glucose oxidase enzyme preparation from Aspergillus spp. It is 1500 Glucose Oxidase Units.
  • DOSAGE is 1-3 gr for 50 kg flour. It should be used taking into account the rheology values.​
  • Increases dough resistance 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: 35-60 C
  • Packing: 25 kg box packages.

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