With advanced features



Standardized hemicellulase enzyme.

  • Balances alpha amylase activity.
  • 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 blade opening.
  • It gives extra bread volume.
  • The pore structure provides a smooth and soft internal structure.
  • It delays staling.
  • VITALZYME HS is an enzyme preparation from Trichoderma spp.​
  • It hydrolyzes NDS (Non-Starch Polysaccharides).​
  • DOSAGE is 2.5-12 gr for 50 kg 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.
  • Optimum pH : 4.4-5.5.
  • Optimum temperature Range : 35-60 C.
  • Packing : 25 kg box packages.

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