Description

How to use

Enzyme mixes are used at a rate of 0.01% – 0.334%, depending on the usage rates.

Product Features

Enzyme mixtures specially developed for the production of bread and bread varieties provide better volume, homogeneous pore structure, bread texture, crust structure and freshness in bread. It provides easy processing of dough, increase in dough stability, increase in dough stability, increase in elasticity of gluten, increase in gas holding capacity, dough dryness, ease of processing by hand or machine.

Our Varieties

Grammage Kg.	Packaging	Box Quantity	Shelf Life
5 gr.	Bag	100	2 Year
50 gr.	Bag	50	2 Year
100 gr.	Bag	50	2 Year
500 gr.	Bag	20	2 Year

 

Weight	Box Quantity	Shelf Life
16 kg	32 x (100 x 5 g foil)	1 pack (5 g) recommended for 50 kg of flour
2.5 kg	50 x (50 g foil)	1 pack (50 g) recommended for 50 kg of flour
5 kg	50 x (100 g foil)	1 pack (100 g) recommended for 50 kg of flour
10 kg	20 x (500 g foil)	1 pack (500 g) recommended for 150 kg of flour