With advanced features

Vitalzyme

HM

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 HM is an enzyme preparation from Trichoderma spp.
  • It hydrolyzes NDS (Non-Starch Polysaccharides).
  • DOSAGE is 1.5-6 gr for 50 kg flour. It should be used considering 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
  • 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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