VITALEX C 10 shows ascorbic acid activity. It increases dough resistance and improves fermentation tolerance. Considering the physicochemical and rheological properties of flour, it is used in the range of 10-25 gr per 50 kg flour. When used in these dosages, it creates disulfide bridges in the protein structure and improves the quality of gluten. Thus, the gas holding capacity of the dough increases.
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.
Ambalaj : PACKING is in 25 kg box packages.
Increases fermentation stability and tolerance.
It increases the gas holding capacity of the dough.
It increases dough resistance and bread energy.
It provides a better bread volume, a soft and small pore structure.
It provides shiny and thin crust formation.
