With advanced features

Vitalzyme

HL

Standardized hemicellulase enzyme.

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  • Usage areas
  • It is used in strong flours.
  • It increases the elongation ability while decreasing the dough resistance.
  • It shortens the kneading time and facilitates the workability.
  • Improves the blade opening feature.
  • It gives extra bread volume.
  • The pore structure provides a smooth and soft internal structure.
  • It delays staling.
  • General features
  • VITALZYME HL is an enzyme preparation from Trichoderma spp.​
  • It hydrolyzes NDS (Non-Starch Polysaccharides).​
  • DOSAGE is 0.5-3 gr for 50 kg of flour. It should be used taking into account the rheology values.​
  • Increases dough elasticity value 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: 30-60 C’dir.
  • Packing: 25 kg box packages.

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